Sundubu Jjigae (Uncurdled Tofu Stew) recipe
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- 7 ounces littleneck clams, in shell 2 (4 inch) pieces dashi kombu (dried kelp) 1 ⅓ cups water 1 (3 ounce) package enoki mushrooms 1 tablespoon olive oil 1 tablespoon chili powder 1 teaspoon minced garlic 1 (14 ounce) package tofu 5 small oyster mushrooms, stemmed, or to taste ½ teaspoon soy sauce ¼ teaspoon salt 1 spring onion, sliced on the diagonal 3 dashes ground black pepper 1 dash sesame oil
Nutrition Info
- 345.4 caloriescarbohydrate: 16.7 gcholesterol: 33.7 mgfat: 18.6 gfiber: 4.6 gprotein: 31.9 gsaturatedFat: 2.6 gservingSize: -sodium: 519.5 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Sundubu Jjigae (Uncurdled Tofu Stew)
Directions
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Place clams in a bowl with lightly salted water to cover. Place kelp in a separate bowl with 1 1/3 cups water. Let clams and kelp soak for 30 minutes. Drain, reserving only the kelp water.
Cut off and discard the bottom 1 1/2 inches (roots) of the enoki mushrooms. Wash the mushrooms.
Heat olive oil, chili powder, and garlic in a pot over medium heat. Stir in the clams, kelp water, and tofu. Bring to a boil. Add enoki mushrooms, oyster mushrooms, soy sauce, and salt, bring to a boil. Add spring onion, black pepper, and sesame oil. Cook until flavors are intensified, 3 to 6 minutes more.