Saucepan@saucepan · Shared this recipeFollowKorean · sideSundubu JjigaeA Korean spicy soft tofu stew loaded with seafood, mushrooms, and egg in a savory broth.total40 minprep30 mincook10 minservings2Original recipe on mykoreankitchen.comKeep this recipeAdd a copy of Sundubu Jjigae to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings350 g Korean soft tofu ), (12 ounces110 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)2 shiitake mushrooms, (20g / 0.7 ounces, cleaned, stem removed and thinly sliced)1 egg1 stalk green onion, (10g / 0.4 ounces, diagonally thinly sliced)1.5 cup Dried kelp and dried anchovy stock1 tbsp Korean chili oil ), or neutral cooking oil (e.g. rice bran oil2 tbsp Korean chili powder ), or Korean chili flakes(gochugaru1 tsp minced garlic0.5 tbsp Korean fish sauce0.5 tbsp soy sauce, , kikkoman regular or Korean soup soy saucefine sea salt, , to tasteA few sprinkles ground black pepperA dash sesame oil, , about 1/2 tspStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir for about 1 minute, ensuring not to burn the chili powder.2Step 2: Add the clams and prawns and stir quickly to coat them with the chili sauce. Then add the fish sauce and soy sauce and stir.3Step 3: Add the dried kelp and anchovy stock and boil on medium-high heat until it starts to boil rapidly, about 2 to 3 minutes.4Step 4: Add the tofu, mushrooms, and egg and cook for another 2 to 3 minutes. Season with salt if needed.5Step 5: Top with green onion, black pepper, and sesame oil. Serve hot with Korean rice and side dishes (banchan).getsaucepan.com/r/7002c280-1327-4c5c-b979-d39f592c1093 · Original: https://mykoreankitchen.com/sundubu-jjigae/
