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Korean Spicy Soft Tofu Stew (Sundubu Jjigae)
MY KOREAN KITCHEN14Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 400 grams tofu
- 200 grams little neck clams
- 1 enoki mushrooms (pack of)
- 1 oyster mushrooms
- 1 stalk spring onion
- 2 sheets dried kelp
- 1 1/3 cups water
- 1 Tbsp. Korean chili powder
- 1 Tbsp. cooking oil
- 1 tsp. minced garlic
- 1 tsp. salt
- 1/2 tsp. soy sauce
- 3 sprinkles
- 1 dash sesame oil
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