Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Names and measures for Australia

• 350 gKorean soft tofu12 ounces
• 110 glittleneck clams3.9 ounces, , cleaned
• 45 gbanana prawns3 prawns = 45 g (typical size here)
• 100 genoki mushrooms3.5 ounces, , bottom 4-5 cm stem removed and rinsed briefly in cold running water
• 30 gshiitake mushrooms2 shiitake mushrooms = 30 g (typical size here)
• 50 gegg1 eggs = 50 g (typical size here)
• 15 ggreen onion1 spring onion = 15 g (typical size here)
• 375 mlDried kelp and dried anchovy stock1.5 cup = 375 ml (read as AU: 1 cup = 250 ml)
• 20 mlKorean chili oil1 tbsp = 20 ml (read as AU: 1 tablespoon = 20 ml)
• 40 mlKorean chili powder2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
• 5 mlminced garlic1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
• 10 mlKorean fish sauce0.5 tbsp = 10 ml (read as AU: 1 tablespoon = 20 ml)
• 12 gsoy sauce0.5 tbsp = 10 ml = 11.5 g (read as AU: 1 tablespoon = 20 ml)
• —fine sea salt
• 1few sprinkles ground black pepper
• 1sesame oil, about 1/2 tsp

Recipe by Sue, My Korean Kitchen. Method rewritten for this cookbook — read the original on My Korean Kitchen.