Soondooboo chigae is a spicy stew made with soft uncoagulated tofu that is produced by compressing and curdling tofu to remove excess water. There are numerous variations of this dish consisting of seafood, beef, pork and/or vegetable contents. Plain soondooboo chigae is usually made with some added pieces of pork, several small clams, chopped garlic, and red chili pepper flakes (gochugaru) along with chopped leeks and sesame oil.

In addition, there are different levels of spiciness for this dish; light, medium and hot. The ingredients and spicy broth are added to a generous amount of soondooboo in a ttukbaegi (ceramic bowl) and boiled over an intense heat. If preferred, a raw egg may be included to add flavor as well as thickness which can dilute its spiciness of the broth. Main ingredients may vary depending on their availability and the preferences of the restaurants as it is served during lunch or dinner, especially during the winter seasons.

Recipe Ingredients

• 1 pack soondooboo (soft tofu)
• 8 small clams, cleaned
• 4 oz pork (or beef) and sliced
• ¼ cup kimchi, roughly chopped
• 1 red hot chili, sliced
• 2 green hot chilies, sliced
• 2 green onions, sliced
• 1 egg yolk (or whole)
• 1 tbsp gochugaru (red chili pepper flakes)
• 1 tbsp vegetable oil
• 1 tsp minced garlic
• ½ tsp juice of ginger
• 1 tsp soy sauce
• ½ tsp sesame oil
• 1 tsp saewoojeot (salted shrimp)
• 3 cups water

1. Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.
2. In a pot, add vegetable oil and sauté pork.
3. Add chili powder (gochugaru) and keep stir.
4. Add water and kimchi, bring to a boil.
5. Scoop in soondooboo with a spoon.
6. Reduce heat, add saewoojeot.
7. Add chilies, green onions and clams. Cook for 1 minute or so.
8. Finish with egg yolk (or whole) in the center and a dash of sesame oil.
9. Serve with rice.