Seafood and Silken Tofu Jjamppong Rice recipe - ingredients, nutrition and when to eat it
Seafood and silken tofu simmer in a spicy jjamppong broth, served with rice for a hearty one-bowl meal.
Seafood and silken tofu simmer in a spicy jjamppong broth, served with rice for a hearty one-bowl meal. Tender seafood and soft tofu come together in the warming, peppery broth, making it a great choice for lunch or dinner when you’re craving something hot.
Seafood · 25 minutes to cook
Tips: Paprika flakes can turn bitter if fried in oil for too long, so pour in the stock as soon as they become fragrant.
Tips: Once the clams open, don’t cook them much longer or they may turn tough.
Tips: Add the silken tofu at the end and stir gently so it keeps its soft, cloudlike shape.
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Ingredients (1 serving)
- Rice — 1 bowl
- Silken tofu — 0.5 pack
- Shrimp — 3 pc
- Squid — 40 g
- Clams — 50 g
- Onion — 0.3 pc
- Napa cabbage — 1 leaf
- Green onion — 0.3 stalk
- Garlic — 2 clove
- Chili oil — 1 Tbsp
- Paprika flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Seafood stock — 350 ml
- Ground black pepper — 0.2 tsp