Express Shrimp Sundubu
Serves 217 mins prep15 mins cook
A quick and easy recipe for a flavorful Korean soft tofu stew (sundubu jjigae) loaded with shrimp, mushrooms, and a spicy broth. Perfect for a comforting and speedy meal. Please use “Korean tuna sauce” not “Asian fish sauce” below! Use soup soy sauce
0 servings
What you need
tbsp olive oil
tbsp gochugaru
cup mushrooms
lb raw shrimp
tbsp garlic
cup spring onion
cup water
tbsp oyster sauce
tbsp sesame oil
box silken tofu
Instructions
1. Heat oil in a pot over medium heat. 2. Add chopped onion and spring onions and sauté until softened. 3. Stir in gochugaru, sesame oil, and oyster sauce. Cook for about a minute until fragrant. 4. Pour in the water and bring to a simmer. 5. Add the minced garlic and mushrooms. 6. Carefully add the block of soft tofu and gently break it into large pieces with tongs. 7. Cover the pot and let it simmer for 10 minutes. 8. Uncover, add the shrimp, crack an egg directly into the stew, and top with sliced red chili pepper. 9. Cover again and cook for another 3-5 minutes, or until the shrimp are pink and cooked through. 10. Serve hot with steamed rice.