Bengal x Korea
Shorshe sundubu jjigae
Bengali mustard heat meets Korean soft tofu. Your nose will feel it before your tongue does.
35 minTime
35 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original618kcalsame
35 gproteinsame
4 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Simmer the kombu and anchovies in the water on low heat 10 minutes. Strain.
- 2Cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 3Heat the mustard oil in a heavy pot until it just smokes, then lower to medium. Crackle the nigella, add onion and garlic and cook 3 minutes.
- 4Off the heat, stir in the gochugaru, mustard paste and turmeric to make a red chilli oil. Return to low heat for 30 seconds.
- 5Pour in the stock with green chilli, soy and salt. Bring to a boil on medium heat, add the prawns and spoon in the tofu in big curds. Simmer 4 minutes.
- 6Crack in the eggs, cover and cook 2 minutes on low heat. Add spring onion and serve bubbling with the rice.
Serve it like this
Serve in a heavy black pot set on a wooden board, egg yolks showing on the surface, prawns around the edge and spring onion piled in the centre. Rice in a small bowl alongside.
