Sundubu Jjigae (Korean Spicy Soft Tofu Stew) Recipe | Samsung Food App

Name: Sundubu Jjigae (Korean Spicy Soft Tofu Stew) Recipe | Samsung Food App
Total time: 40 min
Ingredients: 350 g Korean soft tofu ((12 ounces)); 110 g littleneck clams ((3.9 ounces), cleaned); 3-4 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 1/2 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; 1/2 Tbsp Korean fish sauce; 1/2 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 1/2 tsp)

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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!

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Ingredients

350 g Korean soft tofu ((12 ounces))
110 g littleneck clams ((3.9 ounces), cleaned)
3-4 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 1/2 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
1/2 Tbsp Korean fish sauce
1/2 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 1/2 tsp)