Sundubu Jjigae - also known as Soft Tofu Stew- is a popular, spicy Korean dish which contains various vegetables and the signature seafood collection or meat filling. This recipe uses Clams, Mussels

and small Shrimps.

Prep time : 20 minutes

Cook time : 20 minutes

(minus rice)

Ingredient Preparation

Chilli Oil The earlier the chilli oil is made the better! - Add all the ingredients (Chilli flakes, Cooking oil, Sesame oil and Minced garlic) to a small pot, and place it over medium heat. - Stir until the pepper flakes become a bit pasty. Be cautious to not burn the chilli powder/flakes! - Set aside to cool.

Seafood If you are using fresh seafood, make sure to thoroughly clean them. Fresh clams and mussels particularly need extra care in order to remove sand. For easier cooking, you can use frozen mixed seafood packs instead. Vegetables and Tofu Wash and cut the Vegetables to appropriate sizes (as illustrated)

Cooking Sundubu Jjigae Seafood

1. Put the pre-made Chilli oil in the Ddukbaegi, put on medium low heat and keep stirring for 1-2 minutes. Be very cautious to not burn the chilli powder/ flakes. 2. Add the Clams, Shrimps and Mussels, then stir thoroughly in order to coat them with the chilli oil. Do this for about 4 minutes 3. Add 1/2 cup (for 1 serving) or 1 cup (for 2 servings) of Water and put on high heat until it starts to boil. This should take 3 to 4 minutes. 4. Put in the chopped Onions, Courgette and Shiitake mushrooms and boil on medium high heat. 5. When the vegetables are cooked put the Soy sauce and/or Salted shrimp (if available) in.

6. Add the Enoki mushrooms and the Tofu. Keep on medium high heat for another 3 to 4 minutes. 7. Season with salt and pepper if required. Top tip! If you would like the jjigae to be more spicy put in Sliced chilli peppers. If there is not enough soup, put in more water and then season again while tasting the jjigae. Season with salt, pepper, chilli flakes or soy sauce. 8. After you have balanced your jjigae with theseasonings, carefully crack an Egg in the middle. Cook to your preference! Tip! Traditional Sundubu Jjigae usually has a slightly cooked egg with the yellow yolk raw. 9. Lastly Sprinkle the Sliced Spring onions on top. 10. Carefully move your Ddukbaegi to the heat resistant trivet when it is bubbling and boiling.

Below is a downloadable pdf version of this recipe!

SundubuJjigae(seafood)_lalaswallow

.pdf

Download PDF • 24.00MB

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