Sundubu-jjigae
Serves 1
Directions
- 1Chop the onion, scallion, and zucchini.
- 2Heat oil in a pot over high heat, then add scallion, onion, pepper powder, and pepper flakes.
- 3Mix well, then add garlic, water or dashi stock, soy sauce, fish sauce, black pepper, and salt.
- 4Add shrimp, squid, baby clam, and clam juice.
- 5Add chopped onion, zucchini, and mushroom.
- 6Gently break the soft tofu into two to three large pieces and add to the pot.
- 7Crack an egg into the soup.
- 8Finish with a sprinkle of chopped scallion on top.
Ingredients
- 2 tbsp onion
- 1 tbsp scallion
- 1 whole zucchini
- 2 tbsp oil
- 1 tbsp pepper powder
- 1/2 tbsp pepper flakes
- 1/2 tbsp garlic
- 1 cup water or dashi stock
- 1/2 tbsp soy sauce
- 1 tbsp fish sauce
- black pepper (optional)
- salt (optional)
- 1 whole shrimp
- 1 whole squid
- 1 whole baby clam
- 1-2 tbsp clam juice
- 1 whole mushroom
- 1 whole soft tofu
- 1 whole egg
Tips
- If you don't have pepper flakes, you can just use pepper powder.
- Add soft tofu at the end to prevent it from breaking apart entirely.
- If you do not have time to chop fresh seafood, you can buy pre-packaged seafood mixes containing shrimp and clams.
