SUNDUBU JJIGAE (UNCURDLED TOFU STEW)

Sundubu Jjigae (Uncurdled Tofu Stew) image

This is a staple soup that is eaten very often in Korea. This was a winter favorite for me when I lived there.

Provided by shee0089

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 58m

Yield 2

Number Of Ingredients 14

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Ingredients

7 ounces littleneck clams, in shell
2 (4 inch) pieces dashi kombu (dried kelp)
1 ⅓ cups water
1 (3 ounce) package enoki mushrooms
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon minced garlic
1 (14 ounce) package tofu
5 small oyster mushrooms, stemmed, or to taste
½ teaspoon soy sauce
¼ teaspoon salt
1 spring onion, sliced on the diagonal
3 dashes ground black pepper
1 dash sesame oil

Steps:

Place clams in a bowl with lightly salted water to cover. Place kelp in a separate bowl with 1 1/3 cups water. Let clams and kelp soak for 30 minutes. Drain, reserving only the kelp water.
Cut off and discard the bottom 1 1/2 inches (roots) of the enoki mushrooms. Wash the mushrooms.
Heat olive oil, chili powder, and garlic in a pot over medium heat. Stir in the clams, kelp water, and tofu. Bring to a boil. Add enoki mushrooms, oyster mushrooms, soy sauce, and salt; bring to a boil. Add spring onion, black pepper, and sesame oil. Cook until flavors are intensified, 3 to 6 minutes more.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 16.7 g, Cholesterol 33.7 mg, Fat 18.6 g, Fiber 4.6 g, Protein 31.9 g, SaturatedFat 2.6 g, Sodium 519.5 mg, Sugar 1.8 g