Baekbanjip Sundubu-jjigae (백반집 순두부찌개) (Classic Korean Restaurant-Style Soft Tofu Stew)
A savory and umami-rich recipe for classic Korean restaurant-style soft tofu stew.
📝 Editor's Notes
🍲 This recipe perfectly recreates the deep flavor of Baekbanjip Sundubu-jjigae (백반집 순두부찌개) with a harmonious blend of nutty perilla seed powder (들깨가루), refreshing Manila clams (바지락), and savory Beef Dashida (쇠고기 다시다). Filled with the charm of spicy yet soft tofu (순두부), it makes for a wonderfully hearty meal. The difficulty level is low-medium.
🛒 Ingredient Tips
🥕 Make sure to use fresh Manila clams (바지락) and remember that purging them (해감) is important. If you don't have clams, you can substitute with shrimp or other seafood to achieve a refreshing flavor. Perilla seed powder (들깨가루) is a magical ingredient that adds an extra layer of nuttiness, so we highly recommend including it. Soft tofu (순두부) is best cooked immediately after opening.
🥘 Ingredients
👨🍳 Cooking Points
🔥 The key when sautéing gochugaru (고춧가루) to infuse chili oil is to reduce the heat to low and use the moisture from the onions to prevent it from burning. This is the secret to a pungent yet deep flavor. Draining the brine from soft tofu (순두부) beforehand helps it stay intact during cooking, allowing you to enjoy it in a more appealing shape. Manila clams (바지락) can become chewy if added too early, so try adding them along with the soft tofu towards the end.
👨🍳 Directions
- 1
Cut the 1 block of soft tofu (순두부) slightly along the score line, then drain the brine using a sieve. Cut into bite-sized pieces.
- 2
Crush and mince the 5 cloves of garlic with the flat side of a knife. Halve the 1/2 onion and then quarter it. Finely chop the 2 Cheongyang chili peppers (청양고추).
- 3
Stand the 1/2 Korean zucchini (애호박) upright, cut it in half, then halve again. Slice into 7-8mm thick pieces. Thinly chop the 1/2 stalk of green onion (대파).
- 4
In an earthenware pot (ttukbaegi (뚝배기)), add the minced garlic, quartered onion, and finely chopped Cheongyang chili peppers (청양고추). Turn on the stove and heat the pot. Add 2 tbsp cooking oil and sauté for about 1 minute 30 seconds.
- 5
After sautéing for about 1 minute 30 seconds, reduce the heat to very low. Add 2 heaping tbsp gochugaru (고춧가루) and slowly sauté to infuse the chili oil.
- 6
When a pungent spicy aroma rises, add 400 mL water. Turn up the heat to high, stir quickly, then add the sliced 1/2 Korean zucchini (애호박).
- 7
When it boils, reduce the heat to low. Add 1 tbsp guk-ganjang (국간장) and 1/4 tbsp salt, and season to your taste. Simmer on low heat for about 5 more minutes.
- 8
After 5 minutes, add 1 tbsp perilla seed powder (들깨가루) and stir. Then add the 15 Manila clams (바지락), the 1 block of drained soft tofu (순두부), and the thinly chopped 1/2 stalk green onion (대파).
- 9
Taste and if it's a bit bland, add 2 more pinches of salt and 1/4 tbsp Beef Dashida (쇠고기 다시다).
- 10
Finally, sprinkle in 1/2 pack enoki mushrooms (팽이버섯) and 2 pinches of black pepper. Crack in 1 egg, and your Baekbanjip Sundubu-jjigae (백반집 순두부찌개) is complete.
💡 Tips
Draining the brine from soft tofu (순두부) helps it keep its shape better.
When sautéing gochugaru (고춧가루), the moisture from the onions prevents it from burning, so reduce the heat and sauté slowly.
Korean zucchini (애호박) takes time to cook, so add it after the water and let it simmer first.
If you add Manila clams (바지락) from the beginning, they will shrink completely and become chewy, so add them in the middle of cooking.
Soft tofu (순두부) can dilute the flavor, so be sure to check the final seasoning and adjust to your taste.
Adding perilla seed powder (들깨가루) enhances the nutty flavor even more.
🥢 Who This Is For
👨👩👧👦 This is a great dish for the whole family to enjoy when you crave a warm soup on a chilly day, or when you need a hearty meal. This Baekbanjip-style Sundubu-jjigae (백반집 순두부찌개), with its spicy and nutty flavors, is sure to be a crowd-pleaser. Try serving it at your dinner table tonight!
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