https://www.copymethat.com/r/Ef7vTdLLr/sundubu-jjigae-korean-spicy-soft-tofu-st/
67846221
chfZb9b
Ef7vTdLLr
2024-05-19 07:34:19
Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
loading...
X
Ingredients
- subheading: Main:
- 350 g Korean soft tofu (12 ounces)
- 110 g littleneck clams (3.9 ounces), cleaned
- 3 banana prawns (80g / 2.8 ounces), head, shells and guts removed
- 100 g enoki mushrooms (3.5 ounces), bottom 4 to 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 shiitake mushrooms (20g / 0.7 ounces), cleaned, stem removed and thinly sliced
- 1 egg , optional
- 1 stalk green onion (10g /0.4 ounces), diagonally thinly sliced
- subheading: Soup base:
- 1.5 cups Dried kelp and dried anchovy stock
- 1 Tbsp cooking oil , I used rice bran oil
- 2 Tbsp Korean chili flakes or Korean chili powder (gochugaru)
- 1 tsp minced garlic
- ½ Tbsp soy sauce , kikkoman regular or Korean soup soy sauce
- ½ Tbsp Korean fish sauce
- fine sea salt , to taste
- A few sprinkles ground black pepper
- A dash sesame oil , about ½ tsp
Steps
Directions at mykoreankitchen.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!