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Fish, East Asian

Seafood sundubu jjigae with rice

Seafood sundubu jjigae is a Korean stew of silken tofu, clams and shrimp in a spicy gochujang broth. It serves 4, takes 30 minutes, is easy to make, and costs €4.80 per serving. The key is breaking the silken tofu into the boiling broth with a spoon and cracking a raw egg into each bowl right before serving.

A stew of silken tofu, clams and shrimp, well spiced and still bubbling at the table, with an egg you crack right in.

Seafood sundubu jjigae with rice
Total time
30 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Sundubu jjigae is this Korean stew served still bubbling in its bowl, with silken tofu melting into a red, fragrant broth. Clams and shrimp bring their briny juices, gochujang paste and Espelette pepper build the heat, and the raw egg you crack in finishes cooking gently right in front of everyone at the table.

It's a dish for a fall or winter evening when you want something hot and comforting, better suited to friends or a couple than to young kids since the chili is quite present. Hot rice on the side soaks up the spicy broth and tames the gochujang heat, making it a complete dinner on its own.

The ingredients

4 people

Dairy

  • Silken tofu 400 g
  • Eggs 4

Fish counter

  • Clams or mussels 400 g
  • Shelled shrimp 200 g

Fruits and vegetables

  • Onion 1
  • Zucchini 1
  • Garlic 3 cloves
  • Scallions 2

Pantry

  • Gochujang chili paste 1 tbsp
  • Espelette pepperoften in the pantry 1 tsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Allergens Soy, Mollusks, Shellfish, Eggs, Sesame, Gluten

The step by step recipe

  1. Mince the garlic, slice the onion and zucchini, rinse the clams.

    The clams will have purged earlier if you have time, otherwise just rinse them well under running water.

  2. Cook the rice in salted water, then drain it. 11 min

    The rice should be very hot, since it's served alongside the bubbling stew.

  3. Sauté the garlic, onion, chili and chili paste in the sesame oil for two minutes. 2 min

    Keep the heat low so the chili doesn't burn.

  4. Pour in 60 cl of water, add the soy sauce and zucchini, bring to a boil, then add the clams and shrimp. 6 min

    The clams open up within a few minutes.

  5. Add the silken tofu in large chunks and let it simmer for another three minutes. 3 min

    Lightly crush it with a spoon.

  6. Serve in bowls, crack a raw egg into the center of each one, and sprinkle with scallions.

    The egg cooks from the heat of the stew, so stir it in at the table.

Our tips to get it right

  • Pick a firmer silken tofu, not the most liquid one on the shelf, it holds up better during cooking and won't fall apart completely in the broth.
  • Taste the broth before adding the seafood, since gochujang and soy sauce vary in saltiness between brands, and adjust the Espelette pepper at that point.
  • Serve the stew in individual bowls straight off the heat or just removed from it, the egg needs that broth heat to cook gently at the table.

The variations

  • Swap the clams for mussels if you can't find any, the result stays just as flavorful.
  • For a vegetarian version, skip the seafood and add shiitake mushrooms along with a bit more silken tofu to keep the stew hearty.
  • For a faster version, use already cooked shrimp and skip rinsing the clams by using frozen shelled mussels instead.

What to serve it with

  • Hot steamed rice
  • Kimchi for a sharp, tangy contrast
  • Green tea or lemon water

Storage

Keep the stew in the fridge in a sealed container for up to 2 days, without the raw egg, which should only be added right before serving. Freezing isn't recommended since the silken tofu and seafood lose their texture. Reheat gently in a pot, adding a little water if the broth has reduced too much.

Questions about this dish

Can you use firm tofu instead of silken tofu?

Firm tofu won't give you the same result, since it doesn't melt into the broth. Silken tofu is essential for the creamy texture that slightly thickens the liquid.

Can you make the broth ahead of time?

Yes, you can prepare the base broth with onion, garlic and chili a few hours ahead. Add the tofu, seafood and egg only right before serving to keep the right textures.

Do the clams need to be purged before cooking?

A simple rinse under running water is enough if they're already clean. If you have time, let them soak in salted water for an hour beforehand to remove any sand.

Can you tone down the spice for sensitive palates?

Yes, cut the Espelette pepper in half and use a mild gochujang if your brand offers one. The broth stays flavorful without being too hot.

How long does it take to make a seafood sundubu jjigae with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a seafood sundubu jjigae with rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seafood sundubu jjigae with rice cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, mollusks, shellfish, eggs, sesame, gluten. Always check the labels of the products you buy.

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