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You need tubes of 220g soft tofu (cut into slices).
You need salt (to season tofu).
You need to prepare green serrano chilli.
You need red cayenne chilli.
You need to prepare oysters (remove shells).
Use water and 1 tbsp salt (for rinsing oysters).
You need to prepare pipi clams.
You need water and 1 tbsp salt (for soaking).
You need to prepare salt (for soaking).
Provide vegetable stock (or 1 cube of vegetable stock).
You need enoki mushrooms (roots removed and separated).
Prepare spring onions (diagonally sliced).
Use egg.
Use soup seasoning:.
You need to prepare Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun).
Provide Korean Fish Sauce.
Prepare Korean soy sauce.
You need to prepare garlic (minced).
Prepare crushed Korean Red Pepper Powder.
Prepare sesame Sauce.

Sundubu Jjigae or Korean Soft Tofu Stew is the most delicious and simple way to eat healthy soondubu. Delicious recipe that even you can make at home. Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu.

Start boiling a 1 litre pot or clay pot of water..
Combine the soup seasoning ingredients. Mix well and reserve..
Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes..
Chop spring onions, red and green peppers. Set aside..
Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside..
Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside..
Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling..
Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup..
Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions..
Break the egg and add it to the boiling soup. Serve..

Since the tofu is not strained, its consistency is not firm, but. Sundubu jjigae is a korean stew that's made with soft tofu. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew! I kind of think of it more as soup then stew but I guess that's a question of. Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu.

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