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

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