Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Step 1

Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir them well for about 1 min. Make sure not to burn the chili powder.

Step 2

Add the clams and shrimps and stir quickly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.

Step 3

Add the dried kelp and anchovy stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).

Step 4

Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.

Step 5

Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side dishes (banchan).