Sundubu Jjigae (Korean Spicy Soft Tofu Stew

• Gluten free

• Seafood

  • 4 oz 110 g littleneck clams
  • 3 Banana prawns ((80g/2.8 ounces, medium
  • 355 ml Kelp and anchovy stock, dried

• Produce

  • 10 g 1 stalk of spring onion
  • 3 1/2 oz 100 g enoki mushrooms
  • 1 2/3 oz 45 g oyster mushrooms or shimeji mushrooms
  • 1 tsp Garlic
  • 1 tbsp Korean chilli flakes
  • 2 Shiitake mushrooms ((20g/ 0.7 ounces, small

• Refrigerated

  • 1 Egg
  • 350 g Korean soft tofu

• Condiments

  • 1/2 tsp Soy sauce

• Baking & Spices

  • 3 sprinkles Black pepper, ground
  • 1/4 tsp Sea salt, fine

• Oils & Vinegars

  • 1 tbsp Cooking oil
  • 1 dash Sesame oil

Found on mykoreankitchen.com