Alternate Spellings: Soon dubu, soondubu, sun dubu, sun tofu, suntofu, soontubu, soon tubu, suntubu, sun tubu, jigae, chigae, chige, jeegay, cheegay
A very popular “hot pot” soup which is most often served boiling in a stone bowl at Korean restaraunts.
sundubu (soft tofu)*
small clams (littleneck)
pork (or beef)
Hot red chili peppers
hot green chili peppers
Korean ground chili pepper)
Marinade for Pork
* Very soft or creamy tofu, sold in a plastic tube
Scrub clam shells with a soft brush under cold running water.
Soak in lightly salted cold water for 1/2 hour.
Pulp peeled ginger in a blender or in a mortor with pestle.
Add water and mix well.
Let stand at room temperature for twenty minutes.
Pour mixture into a fine mesh strainer over a small bowl and press all liquid out.
Fine chop (mince) the garlic.
Combine all ingredients in a bowl, mix well, and let stand about 15 minutes.
Slice the pork into strips.
Mix with marinade and let stand 30 minutes.
Cut kimchi into roughly 1/2 inch by 1 1/2 inch strips.
Remove stems and slice on a diagonal
Trim root and remove any discolored leaves.
Slice onion into 1 1/2 inch lengths.
Separate yolks from whites.
Combine yolks and whip together.
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
Remove from heat and let cool.
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
Repeat with egg whites.
Heat oil in a pot over medium high heat.
Add pork and saute until lightly browned (one to two minutes).
Add ground chili pepper and cook another two minutes, stirring continuously.
Add kimchi and cook another two minutes, stirring continuously.
Add water and bring to a boil.
Spoon in the soondubu, reduce heat to a simmer, and cook for three minutes.
Add peppers, green onion, and clams, and cook until clam shells open.
Add sesame oil and cook for about 30 seconds more.
Spoon into serving bowls, dress with egg garnish, and serve with steamed white rice and banchan.