Mindy Seu, Sundubu-jjigae
Here’s a recipe from my mom for sundubu-jjigae, 순두부찌개, or Korean soft tofu soup. All images from our texting conversation.
Ingredients
- 1 bag of soon tofu
- squash
- onion
- mushroom
- carrot
- green onion
- 3 slices of red pepper
- 1 egg
- dried anchovy
- 다시마 (dasima) kelp
- shrimp
- clams
- 2.5 spoon of fish sauce
- 0.5 spoon garlic
- 1.5 spoon chili pepper
- 2 spoons of olive oil
Directions
boil 2 cups of water
add anchovy and kelp
bring it to a boil
take out anchovy and kelp after boiling 5-7 minutes
mix chili pepper and olive oil
add mixed chili and olive oil to broth
add garlic, black pepper, fish sauce
add tofu, onion, carrot, squash first. (they take longer to cook)
Then rest of veggies.
Bring it to boil.
