Korean sundubu jjigae with clams recipe for four
Recipe shopping list — copy the items into Valedo.
This soft tofu stew serves four with rice. It contains shellfish and can be made as spicy or mild as your household prefers.
Ingredients
Soft tofu
4 tubes
Fresh clams
2 lb
Napa cabbage kimchi
1 1/2 cups
Pork belly
8 oz
Korean chile flakes
3 tbsp
Garlic cloves
4
Zucchini
1
Yellow onion
1
Anchovy stock
5 cups
Fish sauce
1 tbsp
Eggs
4
Scallions
4
Cooked short-grain rice
4 cups
How to make it
- Cook pork belly in a pot until lightly browned. 2. Add onion, garlic, kimchi, and chile flakes; cook for 3 minutes. 3. Pour in stock and simmer for 10 minutes. 4. Add zucchini, clams, and soft tofu in large spoonfuls. 5. Simmer until clams open, then crack in eggs and cover until set. 6. Top with scallions and serve hot with rice.
FAQ
Who is "Korean sundubu jjigae with clams recipe for four" for?
This soft tofu stew serves four with rice. It contains shellfish and can be made as spicy or mild as your household prefers.
What do I need to buy for "Korean sundubu jjigae with clams recipe for four"?
This list has 13 items, including Soft tofu, Fresh clams, Napa cabbage kimchi, and Pork belly. Cross off what you already own, then buy the rest.
Do I need every item on "Korean sundubu jjigae with clams recipe for four"?
No. Use it as a starting checklist for Korean sundubu jjigae with clams recipe for four. Cross off what you already have—often that includes Soft tofu—and add anything your situation still needs.
Does "Korean sundubu jjigae with clams recipe for four" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Cook pork belly in a pot until lightly browned. 2. Add onion, garlic, kimchi, and chile flakes; cook for 3 minutes. 3. Pour in stock and simmer for 10 minutes. 4. Add zucchini, clams, and soft tofu in large spoonfuls. 5. Simmer until clams open, th…
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