Sundubu Jjigae
Soft tofu stew bubbling with chili oil and seafood.
Ingredients
- 2 blocks Silken tofu
- 200 g Shrimp
- 300 g Clams
- 150 g Pork belly
- 3 tbsp Chili flakes
- 5 cloves Garlic
- 1 Onion
- 3 Spring onions
- 2 tbsp Sesame oil
- 3 cups Anchovy stock
- 1 Egg
- 2 tbsp Soy sauce
Method
- Make the chili oil — Fry the chili flakes in sesame oil over low heat for 1 minute until the oil turns deep red — do not let them burn.
- Cook the pork — Add the pork belly and onion and cook until the fat renders.
- Add stock — Pour in the anchovy stock and bring to a hard boil.
- Add tofu — Spoon the silken tofu in large curds — never dice it, it should stay in soft clouds.
- Add seafood — Add the clams and shrimp and cook 4 minutes until the shells open.
- Finish — Crack an egg into the centre at the table while it is still bubbling.
- Sundubu is ready — Serve with rice.