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In The Kitchen – Sundubu Jjigae

Sundubu Jjigae

Ingredients
1 Tbsp canola oil
2 Tbsp Korean chili powder or Korean chile flakes (gochugaru)
1 Tbsp minced garlic meat of 6 clams, shelled and cleaned
4 small shrimp, peeled and deveined
4 half shell mussels
2 head-on prawns
1/2 Tbsp Korean soup soy sauce or regular Kokkoman soy sauce
1 1/2 cups dried kelp and anchovy stock, or beef stock
1 pack Korean soft tofu (sundubu) or silken tofu
1/4 cup daikon radish, thinly sliced
2 stalks green onion, one cut in 2 inch lengths, the other sliced thinly
fine sea salt, to taste
1/4 Tbsp black pepper
Dash (1/2 tsp) sesame oil

Garnish
2 stalks green onion, one cut in 2 inch lengths, the other sliced thinly

METHOD
1. Heat a medium-large pot on the stove over medium-low heat for a minute.
2. Add the canola oil, chili powder and garlic.
3. Lower the heat and stir well for 1 minute. Make sure not to burn the chili powder.
4. Add the clams, shrimp, mussels and prawns and stir quickly to coat them with the chili sauce. Add and stir in soy sauce.
5. On high heat add the stock and keep stirring until it starts to boil rapidly.
6. Add the tofu and radishes and simmer for 2 or 3 minutes until the seafood is fully cooked. Season with salt, if required.
7. Top up with the chopped green onions and black pepper.

Yield 2 servings

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