Sundubu Jjigae

순두부찌개 · Sundubu-jjigae

Ingredients12

• silken soft tofu400 g
• small clams200 g
• Korean chili flakes2 tbsp
• garlic3 cloves
• sesame oil1 tbsp
• fish sauce1 tbsp
• soy sauce1 tbsp
• onion80 g
• zucchini80 g
• green onion2
• egg1
• anchovy-kelp stock450 ml

Method

1. Rinse the clams in cold salted water and discard any that stay open.
2. Heat sesame oil in a stone pot or small saucepan, then fry the chili flakes and minced garlic for about 30 seconds until fragrant.
3. Add sliced onion and zucchini and stir briefly, then pour in the stock, fish sauce, and soy sauce and bring to a boil.
4. Add the clams and cook until they open, skimming any foam.
5. Gently slide in the soft tofu in large spoonfuls and simmer for 3 to 4 minutes without stirring hard.
6. Crack the egg into the stew, scatter chopped green onion on top, and cook just until the egg white sets.
7. Serve bubbling hot in the pot with steamed rice.