Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Ingredients

• 350 g Korean soft tofu ((12 ounces))
• 110 g littleneck clams ((3.9 ounces), cleaned)
• 3-4 banana prawns ((80g / 2.8 ounces), head, shells and guts removed)
• 100 g enoki mushrooms ((3.5 ounces), bottom 4-5 cm stem removed and rinsed briefly in cold running water)
• 2 shiitake mushrooms ((20g / 0.7 ounces), cleaned, stem removed and thinly sliced)
• 1 egg
• 1 stalk green onion ((10g / 0.4 ounces), diagonally thinly sliced)
• 1.5 cups Dried kelp and dried anchovy stock
• 1 Tbsp Korean chili oil (or neutral cooking oil (e.g. rice bran oil))
• 2 Tbsp Korean chili powder (or Korean chili flakes(gochugaru))
• 1 tsp minced garlic
• 1/2 Tbsp Korean fish sauce
• 1/2 Tbsp soy sauce (, kikkoman regular or Korean soup soy sauce)
• fine sea salt (, to taste)
• A few sprinkles ground black pepper
• A dash sesame oil (, about 1/2 tsp)

Steps

1. 1

   Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.

2. 2

   Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.

3. 3

   Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).

4. 4

   Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.

5. 5

   Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).