Seafood Sundubu Jjigae
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 25 min · Tofu · pescatarian, gluten-free, dairy-free, keto, low-carb
280 cal
22g protein
12g carbs
16g fat
per serving · estimated
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 (tap to check — screen stays awake)
- Bloom gochugaru with a little oil, garlic, and onion in an earthenware pot over medium heat 2 minutes.
- Pour in the anchovy-kelp stock and bring to a boil.
- Add clams and cook 3 minutes until they open, discarding any that stay shut.
- Spoon in the soft tofu in large curds and simmer gently 4 minutes.
- Add shrimp and cook 2 minutes until pink.
- Crack the egg into the center, scatter green onion, and serve immediately while bubbling.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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