Korean Soft Tofu Stew with Cod Roe, Clams & Kimchi (순두부찌개 - Soondubu Jjigae)

By • December 2, 2014 0 Comments

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Serves 2-4

  • 5 cups chicken broth
  • 1-2 tablespoons dashi (Japanese soup base)
  • 1 tablespoon dried red chili flakes
  • 1 cup kimchi (with juice), sliced
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 4 cloves garlic, minced
  • 1/2 cup clams
  • 4 cod roe, sliced
  • 24 ounces extra soft silken tofu
  • 2 eggs
  • 2 tablespoons sesame oil
  • 1 teaspoon sea salt (to taste)
  • green onions, chopped
  • toasted seaweed
  1. Pour 5 cups of chicken broth into a pot. Add dashi, dried red chili flakes, kimchi juice, gochujang, soy sauce, and garlic. Boil it over high heat until simmered.
  2. Add 1/2 cup of clams and 4 sliced cod roe. Bring to boil on high heat.
  3. Scoop soft tofu into the pot and break the tofu up with a spoon several times in the pot. Boil until
  4. Garnish with green onions and seaweed, crack eggs, and drizzle sesame oil. Serve immediately!

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