Sundubu Jjigae With Clams

clam gochujang korean seafood spicy stew tofu food lover's cleanse 2015 healthy

Sara Dickerman

4 Servings

Source

Ingredients

2 tablespoons vegetable oil or grapeseed oil

1 cup (about 2 oz.) chopped shiitake mushrooms

1 medium onion, finely chopped

Kosher salt and freshly ground pepper

4 anchovy fillets, chopped

6 cups homemade chicken stock or low-sodium chicken broth

1¼ pounds Manila clams, scrubbed

¼ cup Korean hot pepper paste (gochujang)

1 12.5-oz. block silken tofu, drained, broken into large curds

½ cup sliced scallion greens, from 6 scallions

2 small serrano chiles, seeded, finely chopped

1 tsp toasted sesame oil, plus more to taste

Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

Method

Heat vegetable oil in a large soup pot or Dutch oven over medium heat. Add mushrooms and onion and season with salt. Cook, stirring often, until tender, 5–7 minutes. Stir in anchovies and cook 30 seconds, then pour in stock. Bring to a boil, add clams, and reduce heat to a simmer. Cook, covered, until clams open, about 4 minutes. Using a slotted spoon, transfer clams to a bowl; set aside. Discard any clams that haven’t opened. Whisk gochujang into broth and increase heat to high. Add tofu and cook until warmed through, about 1 minute. Stir in clams, scallion greens, chiles, and sesame oil and season with salt and pepper.