Sundubu Jjigae Soft Tofu Stew
Bubbling hot pot of silken tofu, seafood, and chili oil.
- prep 10 min
- cook 15 min
- total 25 min
- serves 2
- intermediate
- Korea
Ingredients
- 400 g silken tofu
- 200 g clams
- 100 g shrimp
- 2 tbsp gochugaru
- 3 cloves garlic
- 2 pcs egg
Steps
- Fry gochugaru in oil to bloom color.
- Add garlic, water, and seafood; simmer.
- Spoon in silken tofu in chunks.
- Crack egg in center and serve bubbling.
≈ 320 kcal · 26 g protein · 10 g carbs · 18 g fat — per serving, estimate