The Ultimate Korean Cookbook: 111 Dishes From Korea To Cook Right Now by Bodic Slavka
Author:Bodic, Slavka [Bodic, Slavka]
Language: eng
Format: epub, mobi
Published: 2020-11-29T16:00:00+00:00
Korean Tofu Stew (Sundubu Jjigae)
Preparation time: 5 minutes
Cook time: 7 minutes
Nutrition facts (per serving): 256 cal (15g fat, 18g protein, 4g fiber)
Korean Tofu Stew is one of the traditional Korean entrées made from tofu, mushrooms, and sauces.
Ingredients (4 servings)
12 oz. (350 g) Korean soft tofu
4 oz. littleneck clams, cleaned
3 banana prawns, shells, and guts removed
3 ½ oz. (100 g) enoki mushrooms
2 shiitake mushrooms, cleaned, thinly sliced
1 egg
1 stalk green onion, sliced
Soup base
1 ½ cup dried kelp and dried anchovy stock
1 tablespoon Korean chili oil
2 tablespoons Korean chili powder
1 teaspoon garlic, minced
½ tablespoon Korean fish sauce
½ tablespoon soy sauce
Sea salt, to taste
Black pepper, to taste
A dash of sesame oil
Preparation
Sauté the garlic, chili powder, and chili oil in a stockpot over medium-low heat for 1 minute. Stir in the shrimp and clams, and then mix well. Add the oy sauce and fish sauce. Add anchovy stock and dried kelp. Then cook for 3 minutes. Stir in the egg, mushrooms and tofu, and then cook for 3 minutes. Adjust the seasoning with salt. Garnish with the sesame oil, black pepper, and green onion. Serve warm.
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