Spicy soft tofu stew

Name: Spicy soft tofu stew
Yield: Serves 2–3
Cuisine: Korean
Ingredients: 500 ml/17 fl oz/generous 2 cups water or beef stock; ⅓ leek, sliced; 15 ml/1 tbsp light soy sauce; 1.5 ml/¼ tsp Thai fish sauce; ½ red chilli, sliced; 6 clams; 15 ml/1 tbsp vegetable oil; salt; 1 block soft tofu; 25 g/1 oz enoki mushrooms; ½ green chilli, sliced; 5 ml/1 tsp crushed garlic; 6 prawns (shrimp); 50 g/2 oz beef, finely chopped; 2.5 ml/½ tsp dark soy sauce; 7.5 ml/1½ tsp Korean chilli powder

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

The underlying fiery spiciness of this dish, called sundubu chige, emphasizes its seafood flavours. Clams and prawns are served in a piquant soup with a medley of vegetables, with creamy tofu melting into the rich sauce.

Ingredients

1 block soft tofu
15 ml/1 tbsp light soy sauce
6

Asia
Korea
Stew
Main course
Street Food
Spicy

Method

Break the tofu into small pieces, place in a bowl and marinate with the light soy sauce and a pinch of salt for 1 hour.
Hold each prawn between two fingers and gently pull off the tail shell. Twist off the head. Peel away the soft body shell and the small claws benea

Ingredients

Method

Photos