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!
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Stew
Cuisine: Korean
Keyword: soondubu jjigae, sundubu jjigae
Servings: 2to 3
Calories: 256kcal
Author: Sue
Ingredients
Main
350gKorean soft tofu(12 ounces)
110glittleneck clams(3.9 ounces), cleaned
3-4banana prawns(80g / 2.8 ounces), head, shells and guts removed
100genoki mushrooms(3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water
Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.
Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.
Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).
Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.
Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).