Sundubu Jjigae (Soft Tofu Stew) - East Asian Recipe

Sundubu Jjigae (Soft Tofu Stew)

🌍 East Asian, Korea Difficulty: ●●●○○

Sundubu jjigae is associated with the "soon tofu" houses of Los Angeles Koreatown — a Korean-American institution since the 1990s.

Ingredients

• 2 tubes soft (sundubu) silken tofu
• 100g pork belly
• 100g clams
• 2 tbsp gochugaru
• 1 tbsp soy
• 1 tsp sesame oil
• 3 garlic cloves
• 1 onion
• 400ml anchovy stock
• 1 egg
• scallions

Method

1. Sautéing — Sauté pork in clay pot with sesame oil. Add garlic, gochugaru, fry 1 min.
2. Adding — Add onion, stock. Bring to boil.
3. Adding — Add clams, cook 2 min. Add tofu in large spoonfuls.
4. Seasoning — Season with soy. Crack egg on top.
5. Serving — Serve boiling — crack yolk at table. Serve with rice.

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