Sundubu Chigae Recipe | Traditional Korean Stew with Soft Tofu and Seafood
Learn how to make authentic Sundubu Chigae, a hearty Korean stew made with anchovies, kelp, clams, pork, kimchi, chili powder, scallions, soft tofu, onion, garlic, and red pepper powder. Perfect for...
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Cooking tools:
- Stone pot
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Serving bowl
- Ladle
Ingredients
- 30 g of anchovies
- 1 piece of kelp
- 200 g of clams
- 100 g of pork
- 200 g of kimchi
- 2 tbsp of chili powder
- 30 g of scallions
- 800 g of soft tofu
- Half of a chopped onion
- 1 tbsp of minced garlic
- 1 tbsp of oil
- red pepper powder, to taste
- salt, to taste
- pepper, to taste
- 1 egg
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