Sundubu Jjigae (Korean Soft Tofu Stew)

Sundubu Jjigae (Korean Soft Tofu Stew)

This sundubu jjigae is the perfect dish for cold days.
Umami comes out from the seafood and makes the soup delicious!


Chicken soup stock
800 ml
1 teaspoon
1 block
Manila clams
50 g
Shimeji mushrooms
1/2 packet
80 g
Ocellated octopus
Egg yolk
Ramen noodles
1 portion
Dadaegi (Korean chili paste)
Sesame oil
1 tablespoon
Korean chili peppers (fine ground)
1 tablespoon
Soy sauce
1 teaspoon
2 teaspoons
Grated garlic
1 clove
Grated ginger
1 thumb


1. Wash the oysters with salt and katakuriko. Refer to Recipe ID: 2429495
2. Remove the sand and salt from the clams. Refer to Recipe ID: 1115447
3. Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock.
4. Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer.
5. Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done.
6. After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!

Story Behind this Recipe

I made this soup to replicate the one I had at a food stall in Korea.