Clams & Shrimp Soondubu

Steps

How to make it

Prep 20 min · Cook 18 min

1. Prep: purge clams 200 g in salted water 30 minutes, then rinse; peel 6 shrimp leaving tails on and devein; slice ½ onion into strips and cut 1 scallion into sections; portion 1 tbsp minced garlic, 1 tbsp soy sauce, 1 tbsp Korean sesame oil, and a pinch of salt separately.
2. Preheat a Korean spicy stew pot or thick-bottomed small pot over medium heat for 1 minute. Add 1 tbsp Korean sesame oil, then sauté 1 tbsp minced garlic and onion strips until translucent and fragrant (about 2 minutes).
3. Add clams 200 g, cover, and steam over high heat 2 minutes until shells open. Uncover, add 6 shrimp, and stir-fry quickly until pink and curled (about 1 minute).
4. Pour in 400 ml broth and 1 tbsp soy sauce. Bring to a boil over high heat, then reduce to medium-low. Season with a pinch of salt and simmer 5–8 minutes until the broth is sweet and all clams are open.
5. Lower the heat. Scoop 1 pack soft tofu in large chunks into the center of the pot. Gently push along the edge with a spoon so broth flows over the tofu without vigorous stirring (simmer 2 more minutes until piping hot).
6. Before turning off the heat, crack in 1 egg and wait until the white sets and the yolk is still soft-set. Top with scallions and sesame seeds and serve boiling hot in the pot.

Tips & storage

Make it easier

• Soft tofu breaks easily. Scoop in large chunks only after the broth is boiling.
• Add cheese slices and egg in the last minute. The residual heat will melt them beautifully.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins