Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

MY KOREAN KITCHEN
16Ingredients
40Minutes
250Calories

Ingredients

US|METRIC
  • 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 milliliters dried kelp (and anchovy stock, 12 fluid ounces)
  • 1 tablespoon cooking oil (I used rice bran oil)
  • 1 tablespoon Korean chilli flakes (gochugaru)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon 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

    250Calories
    Sodium20% DV480mg
    Fat22% DV14g
    Protein43% DV22g
    Carbs5% DV15g
    Fiber12% DV3g
    Calories250Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol105mg35%
    Sodium480mg20%
    Potassium670mg19%
    Protein22g43%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber3g12%
    Sugars2g4%
    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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