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Sundubu Jjigae (Soft Tofu Stew)

Total Time 25 minutes
Servings: 2 2–3 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 400 g soft silken tofu
  • 150 g pork or beef mince
  • 100 g small clams or prawns
  • 2 tbsp gochugaru Korean chilli flakes
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 2 cloves garlic minced
  • 300 ml anchovy stock or water
  • 1 spring onion sliced
  • 1 egg
  • Salt to taste

Method
 

  1. Heat sesame oil in a clay pot or small heavy saucepan over medium-high heat.
  2. Add the mince and cook, breaking it up, until browned.
  3. Add the garlic and gochugaru. Stir-fry for 1 minute until fragrant.
  4. Pour in the stock. Bring to a boil.
  5. Add the clams or prawns and the soft tofu in large spoonfuls. Season with soy sauce and salt.
  6. Simmer for 5 minutes. Crack an egg directly into the stew — it will cook in the residual heat.
  7. Garnish with spring onion. Serve immediately in the clay pot with steamed rice.

Notes

Source: Classic Korean recipe. Estimated values per serving (excl. rice). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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