My Sundubu Jjigae

Name: My Sundubu Jjigae
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Tofu; 1 several ~ 10 Clams; 15 cm Japanese leek; 1 Shiitake mushrooms; 1/4 Onion; 3 slice Sliced pork; 1 Egg; 1 Hot green chili; 1 Chunky chili oil; 1 White sesame seeds; 1 Salt; 200 ml Water; 1 tbsp Sesame oil; 1 tbsp Korean chili powder; 1/2 tbsp Gochujang; 1 tbsp Sake; 1 tsp Sugar; 1 Grated garlic; 2 tbsp Dashida

cookpad.japan @cookpad_jp

I am in the process of improving my sundubu hot pot recipe and have attempted many times to recreate the taste of my favorite restaurant. My recipe has not been perfected yet, but I published this because I thought I might able to pick up some hints. If there are other sundubu scholars out there, please leave some comments! I'm hoping to exchange some good ideas.

I don't have a Korean pot but I use a Japanese earthenware pot for 1-2 people. This recipe is really for one person but the amount can be easily adjusted by adding more tofu. Recipe by Aokoro

cookpad.japan @cookpad_jp

I don't have a Korean pot but I use a Japanese earthenware pot for 1-2 people. This recipe is really for one person but the amount can be easily adjusted by adding more tofu. Recipe by Aokoro

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Ingredients

2 servings

1 blockTofu
1several ~ 10 Clams
15cm Japanese leek
1Shiitake mushrooms
1/4Onion
3 sliceSliced pork
1Egg
1Hot green chili
1Chunky chili oil
1White sesame seeds
1Salt
200 mlWater
Soup base
1 tbspSesame oil
1 tbspKorean chili powder
1/2 tbspGochujang
1 tbspSake
1 tspSugar
1Grated garlic
2 tbspDashida

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Steps

1

Roughly chop 15 cm of Japanese leek and place in a small dish.
2

Add 1 tablespoon of Korean chili powder. It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups.
3

Add 1/2 teaspoon of gochujang.
4

Add 1/2 teaspoon of sugar. I like using soft brown sugar.
5

Add grated garlic. I used the tubed kind.
6

Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake.
7

Mix well with a spoon.
8

Soak the clams in water to de-sand. Put the prepared clams in a pot. I prefer using large clams for this. ※ I used small ones in this photo, so I added more.
9

Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour.
10

Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water.
11

I use this tofu because they're sold for 50 yen each in my neighborhood store.
12

Spoon the tofu into the pot. Add 2 cups of water.
13

Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this.
14

Simmer over medium heat and when it starts to bubble, drop in an egg. Add a pinch of salt to enhance the flavour. Sprinkle white sesame seeds and chunky chili oil to your liking before serving.
15

I used dried cod to make the dashi stock. The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor.
16

I followed one commenter's advice and lightly pan fried the chili powder before adding it to the pot. Just as I was told, the flavour changed noticeably. Be careful not to burn the chili!