Spicy soft tofu stew with seafood (Haenum sundubu jigae) from My Korea: Traditional Flavors, Modern Recipes (page 202) by Hooni Kim and Aki Kamozawa

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Marinated spicy cucumbers (Oee muchim)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JoanN on May 09, 2025

    Made as written using the easy recipe for Beef Broth on page 315 and substituting cockles for Manila clams because the latter are hard to find in these parts. I thought this was excellent, and quite easy once the broth is made. The author says it serves two. Perhaps it does with a tableful of banchan. I ate about three-quarters of it as a standalone meal.

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