Seafood Sundubu Jjigae

Korean · 25 min · Tofu · vegetarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 1 tube (11 oz) silken soft tofu
• 8 clams littleneck clams, scrubbed
• 1/2 lb shrimp, peeled
• 2 tbsp gochugaru chili flakes
• 3 cloves garlic cloves, minced
• 1/2 onion onion, diced
• 2 cups anchovy-kelp stock
• 1 egg
• 1 stalk green onion

Method

1. Bloom gochugaru with a little oil, garlic, and onion in an earthenware pot over medium heat 2 minutes.
2. Pour in the anchovy-kelp stock and bring to a boil.
3. Add clams and cook 3 minutes until they open, discarding any that stay shut.
4. Spoon in the soft tofu in large curds and simmer gently 4 minutes.
5. Add shrimp and cook 2 minutes until pink.
6. Crack the egg into the center, scatter green onion, and serve immediately while bubbling.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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