Abrir Umay
Coreana
Sundubu jjigae
A piping hot, silky Korean stew where meltingly soft tofu absorbs a red gochugaru broth flavored with garlic and seafood. The just-set egg adds a rich roundness that mellows the heat without erasing it.
4 porciones
Ingredientes
silken tofu600 gbase
peeled shrimp or cleaned clams250 gbase
eggs4 piècesbase
gochugaru2 c.à.sdespensa
garlic3 goussesbase
toasted sesame oil1 c.à.sdespensa
seafood broth or vegetable broth800 mlprepared_component
light soy sauce1 c.à.sdespensa
scallion2 piècesdecoración
fine saltau goûtdespensa
cooked white rice600 gmaridaje
Pasos
- Thinly slice the scallion, separating the whites from the greens, then mince the garlic; reserve the greens for finishing.
- Heat the sesame oil in a heavy-bottomed pot, add the garlic, scallion whites, and gochugaru, then stir over low heat until the aroma becomes toasted and red without smelling burnt.
- Pour in the broth and soy sauce, scrape the bottom of the pot, then bring to a simmer until the surface bubbles steadily.
- Add the shrimp or clams and cook until the shrimp turn pink or the shells open; discard any clams that remain closed.
- Slide the silken tofu into the broth in large chunks, without stirring too much, then simmer until heated through to the center and still wobbly.
- Taste the broth and adjust with salt if necessary; it should be punchy, salty, and slightly round, since the tofu will mellow it out.
- Crack the eggs directly into the pot, cover, and let set until the whites are just opaque and the yolks are still soft.
- Sprinkle with the scallion greens and serve piping hot with the cooked white rice.
Más recetas como esta
