Korean Seafood and Tofu Stew
Serves 215 mins prep15 mins cook
Sundubu Jjigae, a popular Korean seafood and tofu stew, combines savory flavors with a spicy kick. Made typically with an anchovy broth, this recipe substitutes water and incorporates various ingredients like scallions, garlic, chili peppers, kimchi, seafood mix, silken tofu, and eggs, all cooked together for a flavorful dish in under 30 minutes.
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Instructions
1: Saute the pot with half chili oil and half spicy sesame oil. 2: Add in chopped scallions, chopped garlic, and chopped red chili peppers. 3: Mix in 1/2 Korean red pepper flakes and 1/2 Chinese red pepper flakes and stir for 1 minute. 4: Add in kimchi and water, then bring to a boil. 5: Season with light soy sauce and fish sauce. 6: Add in the seafood mix and cover with a lid. 7: Let it cook for 5 minutes, then add silken tofu and break it up. 8: Sprinkle with scallions and crack an egg on top.View original recipe