The clams sundubu stew is delicious and spicy.
This is a fantastic combination of soft tofu and clams with a delicious broth. It is easy to make and enjoy.

300g soft tofu, 180g clams, 1/2 onion, 3 shiitake mushrooms, a little zucchini, 2 small green onion, 300ml water, 0.5T minced garlic, 1T red pepper powder, 1 egg, a little olive oil, a little sesame oil, a little salt

[Cooking order]
1. Chop onion, zucchini, shiitake mushrooms and small green onion

2. Add chopped vegetables, a little water, olive oil, pepper, minced garlic, and red pepper powder to a pot and stir-fry together

3. When the vegetables are half cooked, add the remaining water and bring to a boil, then season with salt

4. Add soft tofu and boil

5. When the soup comes to a boil, add the clams and bring to a boil

6. Put the egg white first and boil it, then add the small green onion, sesame oil and egg yolk

1. When stir-frying vegetables, add a little water so that they do not burn.
2. Use salt to remove the sand from the clam
3. Put the clams last and do not cook them for long.

How to make Clams Soft Tofu Stew | Sundubu-Jjigae
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