Sundubu Jjigae (tofu soup)

Sundubu Jjigae (tofu soup)
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2 packages soft tofu

12 each small clams

8 ounces pork (or beef)


1/2 cup kimchi

2 each Hot red chili peppers

4 each hot green chili peppers

4 each green onions

2 tablespoon Korean ground chili pepper

1 tablespoon vegetable oil

5 cups water

Marinade for Pork:

3 each cloves garlic

1 teaspoon ginger juice

1 1/2 teaspoon soy sauce

1 teaspoon sesame oil

Ginger Juice:

1/2 ounce ginger

1 tablespoon water


2 eggs



Scrub clam shells with a soft brush under cold running water.

Soak in lightly salted cold water for 1/2 hour.

Ginger Juice:

Pulp peeled ginger in a blender or in a mortor with pestle.

Add water and mix well.

Let stand at room temperature for twenty minutes.

Pour mixture into a fine mesh strainer over a small bowl and press all liquid out.

Mix Marinade:

Mince the garlic.

Combine all ingredients in a bowl, mix well, and let stand about 15 minutes.


Slice the pork into strips.

Mix with marinade and let stand 30 minutes.


Cut kimchi into roughly 1/2 inch by 1 1/2 inch strips.


Remove stems and slice on a diagonal

Green Onion:

Trim root and remove any discolored leaves.

Slice onion into 1 1/2 inch lengths.


Separate yolks from whites.

Combine yolks and whip together.

Pour into a hot oiled pan in a thin layer.

Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.

Remove from heat and let cool.

Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.

Repeat with egg whites.


Heat oil in a pot over medium high heat.

Add pork and saute until lightly browned.

Add ground chili pepper and cook another two minutes, stirring continuously.

Add kimchi and cook another two minutes, stirring continuously.

Add water and bring to a boil.

Spoon in the tofu, reduce heat to a simmer, and cook for three minutes.

Add peppers, green onion, and clams, and cook until clam shells open.

Add sesame oil and cook for about 30 seconds more.

Spoon into serving bowls, dress with egg garnish, and serve with steamed white rice and banchan.