Korean Soft Tofu Stew with Cod Roe Clams Kimchi 순두부찌개 Soondubu Jjigae
Ingredients
- 5 cups chicken broth
- 1-2 tablespoons dashi (Japanese soup base)
- 1 tablespoon dried red chili flakes
- 1 cup kimchi (with juice), sliced
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 4 cloves garlic, minced
- 1/2 cup clams
- 4 cod roe, sliced
- 24 ounces extra soft silken tofu
- 2 eggs
- 2 tablespoons sesame oil
- 1 teaspoon sea salt (to taste)
- green onions, chopped
- toasted seaweed
Instructions
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