Sundubu Jjigae (Korean Soft Tofu Stew)

Name: Sundubu Jjigae (Korean Soft Tofu Stew)
Cuisine: American
Ingredients: 800 ml Chicken soup stock; 1 tsp Gochujang; 1 block Tofu; 50 grams Manila clams; 1/2 packet Shimeji mushrooms; 80 grams Oysters; 2 Ocellated octopus; 1 Egg yolk; 1 portion Ramen noodles; 1 tbsp Sesame oil; 1 tbsp Korean chili peppers (fine ground); 1 tsp Soy sauce; 2 tsp Sugar; 1 clove Grated garlic; 1 thumb Grated ginger

cookpad.japan @cookpad_jp

I made this soup to replicate the one I had at a food stall in Korea.

Please be careful not to cook the oysters too long.
The earthenware pot will break if the heat is too strong, so please be careful. Recipe by Cooking S Papa

I made this soup to replicate the one I had at a food stall in Korea.

Please be careful not to cook the oysters too long.
The earthenware pot will break if the heat is too strong, so please be careful. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I made this soup to replicate the one I had at a food stall in Korea.

Please be careful not to cook the oysters too long.
The earthenware pot will break if the heat is too strong, so please be careful. Recipe by Cooking S Papa

I made this soup to replicate the one I had at a food stall in Korea.

Please be careful not to cook the oysters too long.
The earthenware pot will break if the heat is too strong, so please be careful. Recipe by Cooking S Papa

Saved

Ingredients

800 mlChicken soup stock
1 tspGochujang
1 blockTofu
50 gramsManila clams
1/2packet Shimeji mushrooms
80 gramsOysters
2Ocellated octopus
1Egg yolk
1portion Ramen noodles
Dadaegi (Korean chili paste)
1 tbspSesame oil
1 tbspKorean chili peppers (fine ground)
1 tspSoy sauce
2 tspSugar
1 cloveGrated garlic
1thumb Grated ginger

Saved

Steps

1

Wash the oysters with salt and katakuriko. Refer to
https://cookpad.wasmer.app/us/recipes/147239-how-to-prepare-oysters

How to Prepare Oysters
2

Remove the sand and salt from the clams. Refer to
3

Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock.
4

Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer.
5

Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done.
6

After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!