Korea

Sundubu-Jjigae

Name: Sundubu-Jjigae
Total time: 35 min
Yield: 2
Cuisine: Korea
Ingredients: 350 g Silken tofu (sundubu); 150 g Seafood (clams, prawns); 1 tbsp Gochugaru; some of each Garlic & spring onion; 1 tbsp each Soy sauce & sesame oil; 1 Egg

Bubbling stew with silky soft tofu

Sundubu-jjigae is a spicy Korean stew with unpressed, silky-soft tofu, served in a hot stone pot still bubbling at the table.

Gochugaru gives the red heat, seafood and a freshly cracked egg make it savoury and warming.

Servings2

Time35 min

LevelMedium

Ingredients

Silken tofu (sundubu)350 g
Seafood (clams, prawns)150 g
Gochugaru1 tbsp
Garlic & spring onionsome of each
Soy sauce & sesame oil1 tbsp each
Egg1

★ = available authentic in the Asia Boutique

Preparation

Fry garlic and gochugaru in sesame oil until the oil turns red.
Deglaze with stock, add the seafood.
Slip in the silken tofu in large pieces, simmer briefly.
Season with soy sauce.
Crack in an egg, serve hot with spring onion.

Make it original

Gochugaru and silken tofu are the heart of the stew. Available in the Asia Boutique.

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