Skip to main content New<> this month
Get the Allrecipes magazine

Sundubu Jjigae (Uncurdled Tofu Stew)

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"This is a staple soup that is eaten very often in Korea. This was a winter favorite for me when I lived there."
Added to shopping list. Go to shopping list.

Ingredients

58 m servings 345
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. Cut off and discard the bottom 1 1/2 inches (roots) of the enoki mushrooms. Wash the mushrooms.
  3. 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.

Footnotes

  • Cook's Note:
  • You may need to go to an Asian Grocery Store to get much of this stuff.

Nutrition Facts


Per Serving: 345 calories; 18.6 16.7 31.9 34 520 Full nutrition

Similar recipes

Reviews

Read all reviews 0