A mild take on the classic spicy Korean soondubu jjigae, this stew features a seafood-based broth, sweet clams, seasonal zucchini, and soft tofu.
You might be familiar with Korean sundubu jjigae, a fiery stew featuring soft tofu in a gochugaru-infused broth. It’s filled with vegetables, often seafood and meat, and gets topped with a cracked egg.
Despite the heat , sundubu jjigae has an ability to refresh, speaking to Koreans’ affinity for enjoying a gurgling stew on even the hottest of summer days. A mild version of this classic also exists in Korean cuisine, typically enjoyed by kids or those who can’t tolerate spice. This one is part of our Feel-Good Food Plan. Its seafood-based broth is even more apparent without any spice to hide behind. Here, a square of kombu gives the water a head start, imbuing the light stock with umami and an accent of the sea. Clams lend their brininess , while zucchini and onion bring sweetness, and enoki or beech mushrooms offer their signature chew. I urge you to find the softest tofu you can. Silken tofu in the standard water-filled container works fine, but if you can stop by a Korean market, buy a cylindrical tube of silken tofu for its extra-custardy texture. This stew may be quieter and gentler than its spicy counterpart, but it is no less comforting and refreshing.
Soup Stew Korean Dairy-Free Nut-Free Clam Enoki Mushroom Tofu
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