Sundubu jjigae (Korean tofu stew) on a windy day

"Sundubu-jjigae" is a traditional Korean hot pot dish, cherished for its rich soup brimming with tofu and fresh ingredients. The soup, a harmonious blend of spice and umami, warms the body and satisfies the soul. The smooth texture of the tofu, combined with the flavors of seafood and vegetables, fills the mouth, bringing happiness to those who eat it. The exquisite combination of spiciness, richness, and freshness creates a meltingly delicious experience. This home-style dish offers warmth, comforting both the heart and stomach during the cold season.

The wind whistling through the cracks in the window today makes me feel very lonely. I want to warm both my heart and body with Sundubu-jjigae (soft tofu stew). If sundubu is hard to find, try using silken tofu or oboro tofu.



1. Ingredients: fresh clams, soft tofu, salted shrimp (ami), and eggs.



2. On one burner, I made my own dashi broth using dried anchovies, carrots, onions, etc. (You can easily make it by using dried anchovy dashida instead of making broth from scratch).



3. Sauté garlic in chili oil. (You can make chili oil by stir-frying chili powder in oil.) Pour in the dashi broth, then add clams, soft tofu, and eggs. Adjust the seasoning with salted ami shrimp and…



4. Sundubu-jjigae is complete. Fragrant chili oil, refreshing clam and ami flavors.



5. Eating Sundubu-jjigae like this is the classic way to enjoy it.