Sundubu

Name: Sundubu
Cuisine: American
Ingredients: 3 tubes of 220g soft tofu (cut into slices); 1/4 tsp salt (to season tofu); 1 green serrano chilli; 1 red cayenne chilli; 1 dozen oysters (remove shells); 1 L water and 1 tbsp salt (for rinsing oysters); 300 g pipi clams; 1 L water and 1 tbsp salt (for soaking); 1 tbsp salt (for soaking); 4 tbsp vegetable stock (or 1 cube of vegetable stock); 1 bunch enoki mushrooms (roots removed and separated); 1 stalk spring onions (diagonally sliced); 1 egg; soup seasoning:; 1 tbsp Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun); 1 tsp Korean Fish Sauce; 1 tbsp Korean soy sauce; 1 tbsp garlic (minced); 1 tbsp crushed Korean Red Pepper Powder; 1 tbsp sesame Sauce

Cooking Rabbit @cook_9130801

Sundubu is a spicy, hot, comforting and delicious soft tofu stew that is one of the most popular stews that can be found in Korean restaurants. Served in a claypot, this hot sizzling soup is the perfect comforting meal in winter. Warm and healthy dishes are rich in good nutrition for your health.

Cooking Rabbit @cook_9130801

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Ingredients

3tubes of 220g soft tofu (cut into slices)
1/4 tspsalt (to season tofu)
1green serrano chilli
1red cayenne chilli
1 dozenoysters (remove shells)
1 Lwater and 1 tbsp salt (for rinsing oysters)
300 gpipi clams
1 Lwater and 1 tbsp salt (for soaking)
1 tbspsalt (for soaking)
4 tbspvegetable stock (or 1 cube of vegetable stock)
1 bunchenoki mushrooms (roots removed and separated)
1 stalkspring onions (diagonally sliced)
1egg
soup seasoning:
1 tbspSempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun)
1 tspKorean Fish Sauce
1 tbspKorean soy sauce
1 tbspgarlic (minced)
1 tbspcrushed Korean Red Pepper Powder
1 tbspsesame Sauce

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Steps

1

Start boiling a 1 litre pot or clay pot of water.
2

Combine the soup seasoning ingredients. Mix well and reserve.
3

Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes.
4

Chop spring onions, red and green peppers. Set aside.
5

Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside.
6

Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside.
7

Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling.
8

Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup.
9

Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions.
10

Break the egg and add it to the boiling soup. Serve.