Sundubu Jjigae (14cm)
- Cook
- 9 min
8–10 live Manila clams
1 ¼ cups napa cabbage, cut into 1” pieces
¼ stalk Japanese leek, white part only, diagonally sliced
1 ¾ oz thinly-sliced pork belly, cut into 2” pieces
½ pack (7 oz) silken tofu, cut into quarters
1 tablespoon gochujang (Korean chili paste)
1 tablespoon sake
2 teaspoons soy sauce
⅛ bunch garlic chives, cut into 1” pieces
⅛ cup kimchi, cut into 1” pieces
Korean chili flakes
Soak clams in 3% salt water (1 oz salt for every 1 quart water) overnight or at least 6 hours so the clams spit out sand that may be inside. Wash the clams well under running water until clean.
Add napa cabbage, leek, pork, and tofu to the pot in that order. Arrange the clams around the tofu, then pour the gochujang, sake, and soy sauce mixture over the top. Sprinkle with Korean chili flakes. Cover and simmer over low heat for 8 minutes.
Once steam starts to escape, uncover and check if the clams have opened. Add garlic chives and kimchi, cover again, and simmer over low heat for 1 minute, or until it comes to a boil, and serve.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
