15 min · 1 serving · @Alissa Nguyen
Seafood Sundubu Jjigae
A bubbling, spicy Korean soft tofu stew with shrimp, mussels and shiitake in a gochugaru broth, finished with an egg cracked straight in.
Nutrition per serving
- 425 kcal
- 26 g protein
- 13 g carbs
- 29 g fat
Ingredients
- 1 ¼ tbsp neutral oil
- ¾ tbsp gochugaru
- 1 ½ garlic cloves, minced
- 1 mussel, cleaned
- 1 ½ large shrimp, peeled and deveined
- 2 tsp low-sodium soy sauce
- 2 tsp fish sauce
- 1 tsp sugar
- 240 ml water
- 205 g silken tofu
- 1 shiitake mushroom, stem removed and sliced
- ¼ jalapeño, sliced
- 1 egg
- 1 scallion, sliced
Steps
- Heat the oil, then cook the gochugaru and garlic for 1 minute.
- Add the mussel and shrimp and coat them in the chili oil.
- Add the soy sauce, fish sauce, sugar and water, bring to a boil, then simmer on medium-low for 2 to 3 minutes.
- Spoon in the silken tofu with the mushroom and jalapeño and cook for 4 to 5 minutes.
- Crack in the egg, turn off the heat and garnish with scallion.
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