Korean-Style Soft Tofu Stew recipe - ingredients, nutrition and when to eat it
Sundubu jjigae is a Korean stew made with soft tofu simmered in a spicy, piping-hot broth.
Sundubu jjigae is a Korean stew made with soft tofu simmered in a spicy, piping-hot broth. The savory brininess of clams pairs with the rich taste of egg, making it a hearty dish to enjoy with rice on a chilly day.
World cuisine · 25 minutes to cook
Tips: Toast the Korean red pepper flakes briefly over low heat so they don't burn easily.
Tips: Once the clams open, avoid cooking them too long so they stay tender.
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Ingredients (1 serving)
- Soft Tofu — 300 g
- Clam Meat — 60 g
- Egg — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Korean red pepper flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 250 ml
- Cooking oil — 1 tsp