Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Name: Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Korean
Ingredients: 350 g Korean soft tofu ((12 ounces)); 110 g littleneck clams ((3.9 ounces), cleaned); 3 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); 45 g oyster mushrooms (or shimeji mushrooms (1.6 ounces), rinsed and separated by hand); 2 shiitake mushrooms ((20g / 0.7 ounces), cleaned, stem removed and thinly sliced); 1 egg (optional); 1 stalk green onion ((10g /0.4 ounces), diagonally thinly sliced); 355 ml Dried kelp and dried anchovy stock ((12 fluid ounces)); 1 Tbsp cooking oil (I used rice bran oil); 1 Tbsp Korean chili flakes ((gochugaru)); 1 tsp minced garlic; 1/2 tsp soy sauce; 1/4 tsp fine sea salt ((or more to taste)); A few sprinkles ground black pepper; A dash sesame oil (about 1 tsp)

Instructions

Prep:30minCook:10min

How to make the most delicious Sundubu Jjigae (Korean soft tofu stew) from scratch. It's loaded with delicious seafood and the soup is very refreshing!

Updated at: Sun, 14 Jun 2020 18:23:43 GMT