Sundubu Jjigae (Soft Tofu Stew) - Japanese-Korean Recipe

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Sundubu Jjigae (Soft Tofu Stew)

🌍 Japanese-Korean, Korea Difficulty: ●●●○○



Ingredients

  • 2 tubes silken tofu
  • 200g clams
  • 150g pork belly (sliced)
  • 2 tbsp gochugaru
  • 1 tbsp gochujang
  • 1 tsp garlic
  • 300ml anchovy-kelp broth
  • 1 egg
  • scallion
  • sesame oil

Method

  1. Heating — Heat sesame oil; fry pork + garlic + gochugaru.
  2. Adding — Add broth + gochujang; bring to boil.
  3. Adding — Add clams + silken tofu (break in gently).
  4. Simmering — Simmer 5 min; crack in egg; top with scallion.


Tags: tubes silken tofu, clams, pork belly, gochugaru, gochujang · Source: Brittani's Almanac

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