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Sundubu Jjigae (Uncurdled Tofu Stew)

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"This is a staple soup that is eaten very often in Korea. This was a winter favorite for me when I lived there."
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58 m servings 345 cals
Original recipe yields 2 servings

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  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.


  • 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 g fat; 16.7 g carbohydrates; 31.9 g protein; 34 mg cholesterol; 520 mg sodium. Full nutrition

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