Sundubu-Jjigae/Spicy Soft Tofu Stew

• 600 g soft tofu : 300 g (11/2 cups) water
• 200 g clam flesh : 4 g (1 tsp) salt, 1 kg (5 cups) water
• seasoning sauce: 18 g (1 tbsp) clear soy sauce, 2 g (1/2 tsp) salt, 10 g (11/2 tbsp) ground red pepper
• 28 g (2 tbsp) minced green onion, 16 g (1 tbsp) minced garlic, 20 g (11/2 tbsp) sesame oil
• 10 g (1/2 root) green onion, 15 g (1 ea) green pepper, 10 g (1/2 ea) red pepper

1. 1. Slice the soft tofu into 5 cm-cubes.
2. 2. Rinse the clam flesh in salt water and drain water on a strainer.
3. 3. Blend seasoning sauce.
4. 4. Cut the green onion and green/red pepper into 2 cm-long and 0.3 cm-thick diagonally.
5. RECIPE
6. 1. Season clam flesh with half of the seasoning sauce.
7. 2. Put the soft tofu and water in the pot, boil it on high heat for 2 min. When it boils, lower the heat
8. to medium and boil it for 5 min.
9. 3. Add seasoned clam flesh and remained half of the seasoning sauce, then boil it another 2 min.
10. 4. Add the green onion and green/red pepper, then bring it to a boil.

water, clam flesh, seasoning sauce, green onion, green onion

Taken from www.epicurious.com/recipes/member/views/sundubu-jjigae-spicy-soft-tofu-stew-50078613 (may not work)