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Le Chaudron recipe
Sundubu jjigae tofu soyeux
Sundubu jjigae (soft tofu stew)
⏱ 30 minServes 2Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)silken tofu
100 g (3½ oz)shucked clams
1 tablespoongochugaru (Korean chili flakes)
1 tablespoonsesame oil
400 ml (1⅔ cups)dashi
2scallions, sliced
2eggs
- 400 g (14 oz) silken tofu
- 100 g (3½ oz) shucked clams
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon sesame oil
- 400 ml (1⅔ cups) dashi
- 2 scallions, sliced
- 2 eggs
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the sesame oil and fry the gochugaru for 1 minute.
- Add the dashi and bring to a simmer.
- Add the clams and cook for 3 minutes.
- Spoon in the tofu in large pieces and heat gently for 2 minutes without stirring too much.
- Crack the eggs into the stew and poach for 1 minute, keeping the yolks runny.
- Sprinkle with scallions and serve bubbling hot with white rice.
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