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Authentic Sundubu (Korean Soft Tofu Stew)

Coût $12, économiser $8

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Meat

    • 80g thinly sliced pork belly

  • Seafood

    • 100g cleaned clams

  • Tofu

    • 300g silken tofu

  • Egg

    • 🥚 1 egg

  • Vegetables

    • 🧅 80g sliced green onion
    • 50g shimeji mushrooms

  • Seasoning

    • 1 tsp soy sauce
    • 1/2 tbsp Korean beef stock powder (Dashida)
    • 1 tbsp sesame oil
    • 400ml water

  • Spices

    • 1/2 tsp grated ginger
    • 🧄 1/2 tsp grated garlic
    • 1 tbsp Korean chili paste (gochujang)
    • 2 tsp Korean chili powder

ÉTAPES

1

Slice the green onion diagonally into 1cm pieces. Trim the root of the shimeji mushrooms and separate them.

2

Cut the pork belly into 2cm wide strips.

3

Wash the clams thoroughly by rubbing them together and drain the water.

4

Heat sesame oil in a pot over medium heat. Add pork belly and the ☆ ingredients (ginger, garlic, gochujang, chili powder). Stir-fry until the pork changes color.

5

Add clams, green onion, and shimeji mushrooms. Stir briefly until well combined.

6

Add soy sauce, water, and Dashida. Mix well and reduce to low heat. Skim off any foam that forms.

7

Scoop the silken tofu into the pot using a spoon. Simmer on medium-low heat for about 5 minutes.

8

Crack the egg into the center of the stew and let it cook.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 15g
    Glucides
  • 20g
    Graisses

💡 Astuces

Serve with steamed rice for a complete meal.Adjust the spice level by reducing or increasing the chili powder and gochujang.Use fresh clams for the best flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.