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Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
MY KOREAN KITCHEN16Ingredients
40Minutes
250Calories
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Ingredients
US|METRIC
2 SERVINGS
- 350 grams soft tofu (Korean, 12 ounces)
- 110 grams littleneck clams (3.9 ounces, cleaned)
- 3 banana prawns (medium, 80g/2.8 ounces, head, shells and guts removed)
- 100 grams enoki mushrooms (3.5 ounces, bottom 4-5 cm stem removed and rinsed briefly in cold running water)
- 45 grams oyster mushrooms (or shimeji mushrooms, 1.6 ounces, rinsed and separated by hand)
- 2 shiitake mushrooms (small, 20g/ 0.7 ounces, cleaned, stem removed and thinly sliced)
- 1 egg (optional)
- 1 stalk spring onion (10g/0.4 ounces, diagonally thinly sliced)
- 355 mL dried kelp (and anchovy stock, 12 fluid ounces)
- 1 Tbsp. cooking oil (I used rice bran oil)
- 1 Tbsp. Korean chilli flakes (gochugaru)
- 1 tsp. minced garlic
- 1/2 tsp. soy sauce
- 1/4 tsp. fine sea salt (or more to taste)
- 3 sprinkles (ground black pepper)
- 1 dash sesame oil (about 1 tsp)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol105mg35% |
Sodium480mg20% |
Potassium670mg19% |
Protein22g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A4% |
Vitamin C15% |
Calcium25% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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