Recipe of Sundubu Jjigae

Ingredients

• 1 package of soft tofu (sundubu)
• 150g of fresh clams or mussels
• 150g of shrimp, peeled and deveined
• 150g of squid, cleaned and sliced
• 1 small onion, thinly sliced
• 2 cloves of garlic, minced
• 1 small zucchini, thinly sliced
• 1/2 cup of mushrooms, thinly sliced
• 1 green onion, chopped
• 1 red chili pepper, thinly sliced (optional)
• 1 tablespoon of Korean red pepper flakes (gochugaru)
• 1 tablespoon of vegetable oil
• 4 cups of anchovy or kelp broth
• Salt and pepper to taste

Directions

1. 1

   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and Korean red pepper flakes. Sauté for a minute until fragrant.

2. 2

   Add the sliced onions and zucchini. Sauté for a few minutes until they become translucent.

3. 3

   Pour in the anchovy or kelp broth and bring it to a gentle boil.

4. 4

   Gently add the clams or mussels and cook for a few minutes until they start to open. Discard any that don't open.

5. 5

   Stir in the sliced mushrooms, shrimp, and squid. Let them simmer until the seafood is cooked through.

6. 6

   Carefully slide the soft tofu into the pot in large chunks. Simmer for a few minutes.

7. 7

   Season with salt and pepper to taste. Add the chopped green onion and optional sliced chili pepper.

8. 8

   Serve hot in the pot, and enjoy your homemade Sundubu Jjigae! It's best eaten with a bowl of steamed rice on the side.