Cooked - Sundubu Jjigae (korean Spicy Soft Tofu Stew)

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Sundubu Jjigae (korean Spicy Soft Tofu Stew)

2.0

350 g Korean soft tofu ((12 ounces))

110 g littleneck clams ((3.9 ounces), cleaned)

4 banana prawns ((80g / 2.8 ounces), head, shells and guts removed)

100 g enoki mushrooms ((3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water)

2 shiitake mushrooms ((20g / 0.7 ounces), cleaned, stem removed and thinly sliced)

1 egg

1 stalk green onion ((10g / 0.4 ounces), diagonally thinly sliced)

1.5 cups Dried kelp and dried anchovy stock

1 Tbsp Korean chili oil (or neutral cooking oil (e.g. rice bran oil))

2 Tbsp Korean chili powder (or Korean chili flakes(gochugaru))

1 tsp minced garlic

½ Tbsp Korean fish sauce

½ Tbsp soy sauce (, kikkoman regular or Korean soup soy sauce)

Fine sea salt (, to taste)

A few sprinkles ground black pepper

A dash sesame oil (, about ½ tsp)

Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥘Stew

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 72 weeks ago

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