Sundubu Jjigae (Uncurdled Tofu Stew)

Sundubu jjigae is a staple winter stew in Korea: a slightly spicy blend of tofu, clams, enoki and oyster mushrooms infused with umami kelp.

• Preparation Time: 15 mins
• Cooking Time: 13 mins
• Total Time: 28 mins
• Calories: 345 Calories

Ingredients

• ¼ teaspoon salt
• 1 ⅓ cups water
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 tablespoon chili powder
• 1 dash sesame oil
• ½ teaspoon soy sauce
• 1 (3 ounce) package enoki mushrooms
• 2 (4 inch) pieces dashi kombu (dried kelp)
• 7 ounces littleneck clams, in shell
• 1 (14 ounce) package tofu
• 5 small oyster mushrooms, stemmed, or to taste
• 1 spring onion, sliced on the diagonal
• 3 dashes ground black pepper

Recipe Instructions

Step 1

Place clams in a bowl with lightly salted water to cover. Place kelp in a separate bowl with 1 1/3 cups water. Let clams and kelp soak for 30 minutes. Drain, reserving only the kelp water.

Step 2

Cut off and discard the bottom 1 1/2 inches (roots) of the enoki mushrooms. Wash the mushrooms.

Step 3

Heat olive oil, chili powder, and garlic in a pot over medium heat. Stir in the clams, kelp water, and tofu. Bring to a boil. Add enoki mushrooms, oyster mushrooms, soy sauce, and salt; bring to a boil. Add spring onion, black pepper, and sesame oil. Cook until flavors are intensified, 3 to 6 minutes more.