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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
Making 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.
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