Sundubu Jjigae
Silken tofu so soft it barely holds itself together, floating in chilli oil the colour of a sunset warning. It arrives volcanic and stays that way for a worryingly long time.
- Total time
- 15 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the oil in a small heavy pot over medium heat, add the gochugaru and garlic, and stir for 45 seconds until the oil turns brilliant red - do not let the chilli scorch or it turns bitter.
Pour in the stock, soy sauce and fish sauce and bring to a rolling boil.
Spoon the silken tofu in as large curds straight from the tub, then simmer for 4 minutes, nudging gently rather than stirring.
Add the clams or prawns and cook for 3 to 4 minutes, until clams have opened wide or the prawns are opaque and firm right through; discard any clam that stays shut.
Crack the eggs into the bubbling stew, cover, and cook for 2 minutes for a just-set white and soft yolk, or 4 minutes if you want the egg fully firm.
Scatter with spring onion and serve immediately with rice on the side.
Read all that and thought “absolutely not”?
Completely fair. Sundubu Jjigae is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.