White Soondubu Jjigae
Indulge in the delicate and soothing flavors of White Soondubu Jjigae. This recipe shows you how to make a comforting, non-spicy version of the classic Korean soft tofu stew.
Servings: 1 serving
Ingredients
- 150 grams Seafood Short-neck Clams, Shrimp, and Squid
- 150 grams Vegetables Zucchini, Mushroom, More Onion
- 200 grams Soft Tofu
- 1 pc Egg
- 2 tbsp Vegetable or Canola Oil For sauteing
- 1 tbsp Scallions Prepare more for garnish
- 2 tbsp Onion For sauteing
- 1/2 tbsp Garlic
- 1 cup Water
- 1/2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- Dash of Hondashi
- 1 tbsp Clam Juice
- Salt To taste
- Pepper To taste
Instructions
- Prepare the vegetables by chopping the scallions, onion, zucchini, and mushrooms, then clean the seafood and drain thoroughly.
- Saute the scallions and onion. Once fragrant, add water
- Season with soy sauce, fish sauce, hondashi, and clam juice, then taste and adjust with salt and pepper.
- Let the soup boil, then add shrimp, squid, and clam.
- Once the seafood are 80% cooked, add the zucchini, mushroom, and more onion.
- Once the vegetables are 80% cooked, add the tofu and let the soup continue to boil. Do not mix so the tofu does not crumble.
- Finish by garnishing with more scallions and egg.
- Serve hot and enjoy!
Video
Notes
Do not add more water because the seafood and tofu will release more water as you cook.