Seafood Sundubu Jjigae (Korean soft tofu stew with seafood).
Sundubu Jjigae⏱ 20min👥 2 servings
Ingredients
- Two packs of silken tofu.
- Cooking oil.
- Gochugaru.
- Minced garlic.
- Onion.
- 1 green chili pepper.
- Oyster mushroom.
- Seafood (including squid).
- Anchovy broth / Rice water.
- 1.5 to 2 tablespoons of soup soy sauce (guk-ganjang).
- Yoridang (sugar substitute)
- Eggs.
Instructions
1
Heat some cooking oil in a pan. Add gochugaru (Korean chili powder) and minced garlic, and stir-fry to create chili-infused oil.
2
Add the chopped onions and green onions, and stir-fry them together.
3
First, lightly stir-fry the seafood, then add anchovy broth and rice water, and bring to a boil.
4
Add shiitake mushrooms and silken tofu, then season with a mixture of soup soy sauce and cooking sugar.
5
Finally, add the egg and stir until it's well combined.