Quick Weeknights · Korean
Sundubu Jjigae
A warming stew of soft tofu and spice that bubbles at the table, perfect for a cold night.
Why This Works
The use of a traditional anchovy or kelp broth provides a deep, umami-rich foundation that bridges the gap between the briny clams and the spicy gochugaru. By utilizing extra soft tofu, the stew achieves a luxurious, silky texture that absorbs the pungent aromatics, while the final addition of a poached egg adds a velvety richness that balances the heat of the chili.
The Upgrade
Add a drop of truffle oil right before serving to create a modern earthy contrast.
Chef's Secret
Michelin TechniqueDon't over-mix the tofu; leave big chunks so you get the texture difference between the silky curd and the spice-infused broth.
Ingredients
Total time including resting: 25 min
Directions
Heat the sesame oil in an earthenware pot over medium heat.
1 minSauté the gochugaru and minced garlic in the oil until fragrant to create a spicy base.
2 minAdd the clams and the anchovy or kelp broth to the pot, bringing the liquid to a steady simmer until the clams open.
5 minGently slide the extra soft tofu into the pot, simmering until the flavors meld and the broth achieves a vibrant, rich consistency.
8 minCrack the raw egg into the center of the pot, allowing it to poach, then garnish with chopped scallions before serving immediately while bubbling.
1 minWine Pairing
Gamay
Red Wine
The BottleJean-Paul Brun Terres Dorées L'Ancien Beaujolais
Low in tannin and high in juicy acidity, this Gamay won't clash with the spicy intensity of the stew. Its bright berry character adds a refreshing layer of fruit that balances the umami-rich soft tofu and fiery chili broth.
Nutrition per Serving
220
calories
18g
protein
6g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Spinach Namul
Blanch and season spinach with sesame oil and salt to introduce a healthy, earthy green vegetable.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil.
Submerge spinach for 30 seconds until vibrant and wilted.
Drain immediately and shock in a bowl of ice water to lock in color.
Squeeze the spinach firmly until all excess moisture is removed.
Transfer to a mixing bowl and loosen the greens with your fingers.
Toss thoroughly with sesame oil, salt, garlic, and sesame seeds before serving.
Side Dish
Steamed Rice
Pair with hot white rice to serve as a neutral canvas for the intense, spicy stew broth.
Ingredients
Directions
Rinse the rice under cold water in a fine-mesh strainer, gently agitating with your fingers until the water runs clear.
Drain thoroughly and transfer the rice to a heavy-bottomed pot or rice cooker.
Add the measured water, ensuring the rice is level.
Bring to a boil over medium-high heat, then immediately reduce to the lowest setting and cover with a tight-fitting lid.
Simmer undisturbed for 15 minutes.
Remove from heat and let rest covered for 10 minutes before fluffing gently with a rice paddle to serve.
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