Korean · Seafood

Sundubu Jjigae

Name: Sundubu Jjigae
Cuisine: Korean
Ingredients: 500g soft tofu; 200g prawns; 150g mushrooms; 600ml stock; 2 tbsp gochugaru; 2 garlic cloves; 1 tbsp sesame oil; 1 tbsp soy sauce; 2 eggs

Servings

Ingredients

soft tofu500g
prawns200g
mushrooms150g
stock600ml
gochugaru2 tbsp
garlic cloves2
sesame oil1 tbsp
soy sauce1 tbsp
eggs2

Original recipe serves about 4.

Method

1
Fry garlic and gochugaru briefly in sesame oil without burning. Add stock, mushrooms and soy sauce; simmer 8 minutes.
2
Add tofu and prawns; simmer 4 minutes until prawns are opaque.
3
Crack eggs into soup, cover and simmer until eggs are set.

House recipe