Sundubu Jjigae
Spicy silken tofu stew with clams, egg cracked in at the end, served bubbling from a stone pot.
- prep 10 min
- cook 20 min
- total 30 min
- serves 3
- intermediate
- Korea
Ingredients
- 500 g silken tofu
- 400 g clams
- 100 g pork belly
- 1 onion
- 3 cloves garlic
- 3 tbsp gochugaru
- 1 tbsp soy sauce
- 500 ml anchovy stock
- 2 eggs
- 1 tbsp sesame oil
- 2 spring onion
Steps
- Bloom gochugaru in sesame oil with minced garlic and pork belly, cook 3 minutes.
- Add onion, stir, pour in stock.
- Bring to a boil, add clams, simmer until they open.
- Spoon in silken tofu in big chunks, avoid breaking.
- Crack eggs into the bubbling broth, scatter scallions, serve immediately.
≈ 360 kcal · 26 g protein · 14 g carbs · 22 g fat — per serving, estimate