Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
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My Korean Kitchen · by Sue★ 4.9 (31)

Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 72%
CARBS 21G22% OF CAL
6G FIBER3G SUGAR12G OTHER
FAT 19G46% OF CAL
3G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy Korean soft tofu stew loaded with clams, mushrooms, and seafood in a fragrant broth. A comforting, refreshing soup ready in 40 minutes.

mainkoreansouptofushellfishdairy free
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Nutrition & ingredients

Ingredients

serves 2
  • 350 g Korean soft tofu ((12 ounces))
  • 110 g littleneck clams ((3.9 ounces), cleaned)
  • 3-4 banana prawns ((80g / 2.8 ounces), head, shells and guts removed)
  • 100 g enoki mushrooms ((3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water)
  • 2 shiitake mushrooms ((20g / 0.7 ounces), cleaned, stem removed and thinly sliced)
  • 1 egg
  • 1 stalk green onion ((10g / 0.4 ounces), diagonally thinly sliced)
  • 1.5 cups Dried kelp and dried anchovy stock
  • 1 Tbsp Korean chili oil (or neutral cooking oil (e.g. rice bran oil))
  • 2 Tbsp Korean chili powder (or Korean chili flakes(gochugaru))
  • 1 tsp minced garlic
  • 1/2 Tbsp Korean fish sauce
  • 1/2 Tbsp soy sauce (, kikkoman regular or Korean soup soy sauce)
  • fine sea salt (, to taste)
  • A few sprinkles ground black pepper
  • A dash sesame oil (, about 1/2 tsp)
PREP
30M
SODIUM
1883MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.