Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
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!
Course: Stew
Cuisine: Korean
Servings: 2 to 3
Calories: 247 kcal
Author: Sue
Ingredients
Main
350 g Korean soft tofu (12 ounces)
110 g littleneck clams (3.9 ounces), cleaned
3 medium 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 small shiitake mushrooms (20g/ 0.7 ounces), cleaned, stem removed and thinly sliced
1 egg optional
1 stalk of spring onion (10g/0.4 ounces), diagonally thinly sliced
Soup base
355 ml dried kelp and anchovy stock (12 fluid ounces)
1 Tbsp cooking oil I used rice bran oil
1 Tbsp Korean chilli flakes (gochugaru)
1 tsp minced garlic
1/2 tsp soy sauce
1/4 tsp fine sea salt (or more to taste)
A few sprinkles of ground black pepper
A dash of sesame oil about 1 tsp
Instructions
Put the cooking oil, chilli powder, garlic and soy sauce into a pot. Heat the pot on the stove on medium heat and stir the spices well for 1 min. Make sure not to burn the chilli powder.
Add the clams and shrimps and stir quickly to coat them with the chilli sauce.
Add the dried kelp and anchovy stock and boil it on medium to medium-high heat until it starts to boil rapidly (2 to 3 mins). Add the salt and stir.
Add the tofu, in big chunks, mushrooms, and egg and cook them for another 1 to 2 mins.
Top up with the green onion, black pepper and sesame oil. Serve hot with Korean steamed rice and side dishes (banchan).
Recipe Notes
1 Tbsp = 15 ml
