Taste of Korea: How to make soft tofu stew

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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