Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

mykoreankitchen.com

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a wayward muse in search of lost nothings

subheading: Main:

350 g Korean soft tofu (12 ounces)

110 g littleneck clams (3.9 ounces), cleaned

3 to 4 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

2 shiitake mushrooms (20g / 0.7 ounces), cleaned, stem removed and thinly sliced

1 egg

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 Korean chili oil or neutral cooking oil (e.g. rice bran oil)

2 Tbsp Korean chili powder or Korean chili flakes(gochugaru)

1 tsp minced garlic

½ Tbsp Korean fish sauce

½ Tbsp soy sauce , kikkoman regular or Korean soup soy sauce

fine sea salt , to taste

A few sprinkles ground black pepper

A dash sesame oil , about ½ tsp

Directions at mykoreankitchen.com

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