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

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

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