Sundubu jjigae can be cooked spicy with chili powder, or as a clear soup. Either way, it will be just as tasty and easy on the stomach.
Ingredients 1/2 pack soft tofu, 60g clams, 50g squid, 50g cocktail shrimp, 1/2 green pepper, 1/2 red pepper, 20g leek, 1 egg
Seasoning 400ml clam or beef stock, 1 tbsp soy sauce, 1 tsp Korean chili powder, 1 tsp hot chili oil, 1 tsp cooking wine, 1 tsp crushed garlic, pinch black pepper, 1/4 tsp salt (opt.), 1 tsp sesame oil
① Cut soft
tofu to 5cm
chunks.
② Thoroughly clean seafood and drain. Cut squid about 2cm wide.
③ Slice green pepper, red pepper and leek diagonally 1cm
wide.
④ Make seasoning.
⑤ Boil 4 in steep pot. Add 2 and cook
on high heat. In a small bowl, beat
egg and add leeks, then pour in
stew while stirring. When egg is
cooked, add sesame oil and serve.