Photograph of the finished Sundubu jjigae

Korea · Canh đậu phụ non cay

Sundubu jjigae

30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soft tofu Soft tofu 800 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 32 g
  • Photograph of Garlic Garlic 16 g
  • Photograph of Spring onion Spring onion 32 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Clams Clams 200 g
  • Photograph of Soy sauce Soy sauce 20 ml
  • Photograph of Dried anchovies Dried anchovies 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil dried anchovies in water for 10 minutes to make a clear broth, then strain to remove the solids.
  2. 2 Sauté Korean chili powder with sesame oil over low heat for 1 minute until the oil turns red, then add minced garlic.
  3. 3 Pour the broth into an earthenware pot, add the cleaned clams, and boil for 5 minutes until the clams open their shells.
  4. 4 Scoop the soft tofu into large spoonfuls and drop them into the pot, season with soy sauce, and simmer for 5 minutes.
  5. 5 Crack an egg into the center of the boiling pot, sprinkle with chopped scallions, and serve while the yolk is still runny.

With an appliance

  • Microwave 28 min

    Replace step 3: stir-fry the clams in the loosely covered broth at 800W for 3 minutes, discard any that haven't opened, then add the tofu from step 4 and cook for 2 minutes; this only reduces the cooking time by about 2 minutes, but eliminates the need to stir, keeping the tofu intact.

Start cooking