Ciao! Mar/Apr 2022 Mar/Apr 2022 | Page 17

inthekitchen
Sundubu Jjigae
INGREDIENTS 1 Tbsp canola oil 2 Tbsp Korean chili powder or Korean chile flakes ( gochugaru ) 1 Tbsp minced garlic meat of 6 clams , shelled and cleaned 4 small shrimp , peeled and deveined 4 half shell mussels 2 head-on prawns 1 / 2 Tbsp Korean soup soy sauce or regular Kokkoman soy sauce 1 1 / 2 cups dried kelp and anchovy stock , or beef stock 1 pack Korean soft tofu ( sundubu ) or silken tofu 1 / 4 cup daikon radish , thinly sliced 2 stalks green onion , one cut in 2 inch lengths , the other sliced thinly fine sea salt , to taste 1 / 4 Tbsp black pepper Dash ( 1 / 2 tsp ) sesame oil
Garnish 2 stalks green onion , one cut in 2 inch lengths , the other sliced thinly
METHOD 1 . Heat a medium-large pot on the stove over medium-low heat for a minute . 2 . Add the canola oil , chili powder and garlic . 3 . Lower the heat and stir well for 1 minute . Make sure not to burn the chili powder . 4 . Add the clams , shrimp , mussels and prawns and stir quickly to coat them with the chili sauce . Add and stir in soy sauce . 5 . On high heat add the stock and keep stirring until it starts to boil rapidly . 6 . Add the tofu and radishes and simmer for 2 or 3 minutes until the seafood is fully cooked . Season with salt , if required . 7 . Top up with the chopped green onions and black pepper .
Yield 2 servings ciao ! / mar / apr / two thousand twenty-two 15