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Korean Sundubu Jjigae (Spicy Soft Tofu Stew with Clams, Prawns, and Poached Egg)
Korea's ultimate piping-hot comfort stew: pillowy clouds of extra-soft uncurdled tofu simmered in a fiery gochugaru-infused seafood broth with fresh clams and prawns, served bubbling in a stone bowl with an egg cracked directly on top.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Extra soft unpressed silken tofu (sundubu)400 g
- Fresh clams, scrubbed and purged200 g
- Raw peeled prawns150 g
- Korean red pepper flakes (gochugaru)2 tbsp
- Fresh eggs2 pc
- Toasted sesame oil2 tbsp
- Garlic cloves, minced3 clove
- Korean dried anchovy-kelp broth or water400 ml
- Green onions, sliced2 pc
- Fine sea salt1 tsp
Preparation Steps
1
Heat sesame oil in stone bowl; gently bloom garlic and gochugaru flakes over low heat 1 min into fragrant chili oil.
1 min timer
2
Pour in anchovy broth and salt; bring to a rolling boil over high heat.
3 min timer
3
Add clams and prawns, then spoon large clusters of soft tofu into pot; boil vigorously 5-6 minutes until shells open.
6 min timer
4
Scatter green onions and crack a fresh raw egg right into center of bubbling stew; serve immediately beside hot rice.
1 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
26g
Carbohydrates
8g
Fat
16g
Allergens
FishCrustaceansMolluscssoyaEggsSesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
