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Sundubu-jjigae (Korean Spicy Soft Tofu Stew)
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Ingredients
- Korean soft tofu12 ounces
- littleneck clams3.9 ounces
- banana prawns2.8 ounces
- enoki mushrooms3.5 ounces
- shiitake mushrooms0.7 ounces
- Egg1
- green onion0.4 ounces
- dried kelp and dried anchovy stock1.5 cups
- Korean chili oil1 Tbsp
- Korean chili powder2 Tbsp
- minced garlic1 tsp
- Korean fish sauce1/2 Tbsp
- soy sauce1/2 Tbsp
- fine sea saltto taste
- ground black peppera few sprinkles
- sesame oil1/2 tsp
Allergens (inferred from ingredient names): crustaceans, eggs, fish, molluscs, sesame, soybeans
Nutrition per serving (modelled estimate, not measured): kcal 120, protein 11, fat 7, carbs 4, fiber 1, sugar 1
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: mykoreankitchen.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed