Easy Korean Seafood Sundubu Jjigae with Clams & Shrimp
300kcal
Ingredients
- 1 pack extra soft tofu (sundubu, silken tofu)
- 1/2 stalk green onion
- 1/2 onion
- 8 clams
- 3 shrimps
- 350 ml water
- 3 tbsp cooking oil
- 1 tbsp gochugaru (Korean chili powder)
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tbsp tuna extract (substitution on this blog post)
- 1 tsp anchovy dashida (substitution on this blog post)
- 1 tsp beef dashida (substitution on this blog post)
- 1 pinch MSG (optional)
- 1 egg
Equipment
- 1 ttukbaegi (Korean jjigae pot)
- 1 Cutting board & knife
- 1 wooden spatula
- 1 ladle
Method
- Slice the onion thinly and chop the green onion.
- Heat 2 tbsp of cooking oil in a pot over low heat. Sauté the green onion and minced garlic until fragrant.
- Once the green onion oil is released, add 1 tbsp chili powder and 1 more tbsp cooking oil. Continue cooking over low heat to make chili oil. Be careful not to burn it.
- Add the sliced onion and soy sauce. Stir-fry until the onion becomes slightly translucent.
- Then add shrimp and clams and stir-fry briefly.
- Pour in enough water to cover the ingredients and bring to a boil over high heat.
- Add tuna extract fish sauce, anchovy dashida, beef dashida, and MSG. Let it boil.
- Add the soft tofu and roughly break it with a spoon.Note: Tofu releases water, so the stew may taste mild. Adjust with a little salt if needed.
- Turn off the heat and crack a raw egg on top.
- Before serving, mix gently while the broth is hot to let the egg cook naturally.
