Name: Sundubu Jjigae (Uncurdled Tofu Stew) recipe
Ingredients: 7 ounces littleneck clams, in shell;2 (4 inch) pieces dashi kombu (dried kelp);1 ⅓ cups water;1 (3 ounce) package enoki mushrooms;1 tablespoon olive oil;1 tablespoon chili powder;1 teaspoon minced garlic;1 (14 ounce) package tofu;5 small oyster mushrooms, stemmed, or to taste;½ teaspoon soy sauce;¼ teaspoon salt;1 spring onion, sliced on the diagonal;3 dashes ground black pepper;1 dash sesame oil

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Ingredients

7 ounces littleneck clams, in shell 2 (4 inch) pieces dashi kombu (dried kelp) 1 ⅓ cups water 1 (3 ounce) package enoki mushrooms 1 tablespoon olive oil 1 tablespoon chili powder 1 teaspoon minced garlic 1 (14 ounce) package tofu 5 small oyster mushrooms, stemmed, or to taste ½ teaspoon soy sauce ¼ teaspoon salt 1 spring onion, sliced on the diagonal 3 dashes ground black pepper 1 dash sesame oil

Nutrition Info

345.4 calories carbohydrate: 16.7 g cholesterol: 33.7 mg fat: 18.6 g fiber: 4.6 g protein: 31.9 g saturatedFat: 2.6 g servingSize: - sodium: 519.5 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

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.
Cut off and discard the bottom 1 1/2 inches (roots) of the enoki mushrooms. Wash the mushrooms.
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.

Recipe Yield

2 servings

Recipe Note

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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Sundubu Jjigae (Uncurdled Tofu Stew)

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