Sundubu Jjigae (Soft Tofu Soup) Version 2

Servings: 4

Ingredients

Procedure

Preparation

Clams:

Scrub clam shells with a soft brush under cold running water.

Soak in lightly salted cold water for 1/2 hour.

Mushrooms:

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Enoki

Split the mushrooms apart into small bunches of two or three stems.

Rinse well in cold water.

Oyster

Rinse well in cold water.

Shiitake

Rinse well in cold water.

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Broth:

Roughly chop the onion.

Slice the garlic into thirds from top to bottom.

Place dried anchovies and kelp in a pan and slowly toast over low heat.

Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Green Onion

Cut on a diagonal in 1 1/2 inch lengths.

Garlic:

Slice the garlic cloves into thirds from top to bottom.

Cook:

Place an equal amount of green onion, pepper, and sesame oil in each serving bowl.

Mix both types of ground chili pepper with the vegetable oil.

Lightly oil the bottom of a cooking pot.

Heat the pot over medium heat.

Add the ground chili pepper and the garlic, and stir for about one minute.

Add the clams and stir for another minute.

Add broth, shrimp, doenjang, and suntubu, and bring to a slow simmer, simmer for about two minutes.

Add mushrooms, soy sauce, salt and simmer another minute or two.

Remove from heat and spoon into serving bowls.

Serve with steamed white rice and banchan.

Nutrition Facts