Sundubu Jjigae
Ingredients
- For the stew
- 350 g korean soft tofu
- 110 g littleneck clam
- 3 banana prawn
- 100 g enoki mushroom
- 2 shiitake mushroom
- 1 egg
- 1 stalk green onion
- 1.5 cup dried kelp and dried anchovy stock
- 1 tbsp korean chili oil
- 2 tbsp korean chili powder
- 1 tsp minced garlic
- 0.5 tbsp korean fish sauce
- 0.5 tbsp soy sauce
- fine sea salt
- ground black pepper
- 0.5 tsp sesame oil
Per serving (estimate)
300 kcal · 20 g protein · 10 g carbs · 15 g fat · 2 g fibre
Method
Follow the original method at mykoreankitchen.com.