Sundubu Jjigae

🔥 Prep

• Rinse the 100 g clams under cold water and set aside to drain.
• Mince the 1 tsp garlic (about 1 clove) finely.
• Slice the 1 pcs green onion into thin diagonal pieces, reserving a small amount for garnish.
• Gently scoop the 1 pcs soft tofu (≈300‑350 g) into a bowl; keep it whole or break into large chunks just before adding.
• Crack the 1 pcs egg into a small bowl and beat lightly.
• Measure out 1 tbsp gochugaru and have ready.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a medium pot over medium heat until shimmering.
• 2. Add the minced garlic and sliced green onion (reserve a little for garnish) and sauté for 30 seconds until fragrant.
• 3. Stir in the 1 tbsp gochugaru and cook for 20 seconds to release its aroma, avoiding burning.
• 4. Pour in 2 cups (480 ml) water or anchovy‑kelp stock and bring to a gentle boil over medium‑high heat.
• 5. Add the rinsed clams and simmer for 3‑4 minutes until they start to open.
• 6. Reduce heat to medium, then carefully add the soft tofu, breaking it into bite‑sized pieces with a spoon, and simmer for 2 minutes.
• 7. Slowly drizzle the beaten egg in a thin stream while stirring gently; cook for 1 minute until the egg forms silky ribbons.
• 8. Taste and adjust seasoning with a pinch of salt or soy sauce if needed; keep on low heat for 30 seconds to meld flavors.
• 9. Turn off the heat, garnish with the reserved green onion and a drizzle of sesame oil if desired.

🔥 Serve

• Ladle the hot sundubu jjigae into individual stone bowls (ttukbaegi) or deep bowls.
• Serve immediately with a bowl of steamed short‑grain rice and a side of kimchi.
• Optionally, offer extra gochugaru or sliced green onion on the side for those who like more heat.
• Enjoy while bubbling hot, spooning rice into the stew or mixing them together.