Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 385.5
- Total Fat: 13.1 g
- Cholesterol: 191.8 mg
- Sodium: 1,095.7 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 7.0 g
- Protein: 25.7 g
View full nutritional breakdown of Sundubu Jjigae (Korean Spicy Soft Tofu Stew) calories by ingredient
Number of Servings: 2
Ingredients
-
2 Korean earthenware bowls (optional)
1 sachet of kombu dashi or 10g kombu flakes
20g dried or 4 fresh shiitake mushrooms
6 cloves of garlic
1 medium white onion
8 dried anchovies
2 tbsp oil
2 tbsp gochujang (red pepper paste)
2 handfuls of small clams in the shell or cleaned prawns
1 pack of extra soft tofu (sundubu)
2 spring onions
1 red chilli
2 eggs
Kimchi and rice to serve
Directions
Slice the mushrooms and cut the onion in half. Remove the heads from the anchovies. Sliver the spring onions and the chilli.
Place the kombu, mushrooms, garlic, onion and anchovies in a saucepan and add 500 ml cold water. Bring to a vigorous boil and then simmer for 15 minutes to make your jjigae stock.
Add a tbsp of gochujang and a tbsp of oil to each bowl and place them on the stove OR add the gochujang and oil to a saucepan. Heat till it sizzles.
Pour the simmering stock into the bowls/saucepan of sizzling gochujang (don't bother straining - the softened garlic and mushrooms etc are part of the stew).
Top up with water if necessary and then bring to the boil.
Add the seafood to the bowls/saucepan. This will cool the jjigae down, so bring to the boil again.
Add the extra soft tofu and break up into clumps. Add the slivered spring onions and chilli and stir.
Have the rice and banchan or kimchi ready for serving.
Bring the jjigae to the boil one more time and crack in the eggs.
If using the bowls, immediately remove from the heat with oven gloves.
If using the saucepan, immediately decant into (warmed) serving bowls.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LINDSEYRUTECKI.
Place the kombu, mushrooms, garlic, onion and anchovies in a saucepan and add 500 ml cold water. Bring to a vigorous boil and then simmer for 15 minutes to make your jjigae stock.
Add a tbsp of gochujang and a tbsp of oil to each bowl and place them on the stove OR add the gochujang and oil to a saucepan. Heat till it sizzles.
Pour the simmering stock into the bowls/saucepan of sizzling gochujang (don't bother straining - the softened garlic and mushrooms etc are part of the stew).
Top up with water if necessary and then bring to the boil.
Add the seafood to the bowls/saucepan. This will cool the jjigae down, so bring to the boil again.
Add the extra soft tofu and break up into clumps. Add the slivered spring onions and chilli and stir.
Have the rice and banchan or kimchi ready for serving.
Bring the jjigae to the boil one more time and crack in the eggs.
If using the bowls, immediately remove from the heat with oven gloves.
If using the saucepan, immediately decant into (warmed) serving bowls.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LINDSEYRUTECKI.