Recipe: Korean Sundubu

Serves 2.

Note: This is the most common version of sundubu. Find dried anchovies, frozen, at Asian markets, or substitute a little anchovy paste — or use vegetarian broth. If using fresh clams, soak them with plenty of salt for three hours to get the sand out. Fish sauce is available at most supermarkets. Gochugaru (red chile flakes) is found at Asian markets, as is the seafood mix or substitute your favorite seafood. Adapted slightly from "Cook Korean! A Comic Book With Recipes," by Robin Ha (Ten Speed Press, 176 pages, $19.99).

• 10 large dried anchovies (see Note)

• 3 c. water

• 1 tbsp. cooking oil

• 4 oz. pork, any cut, diced small

• 6 garlic cloves, peeled and minced

• 4 tsp. fish sauce, divided (see Note)

• 1 c. frozen seafood mix (see Note)

• 8 oz. fresh or frozen littleneck clams (see Note)

• 1/2 small zucchini, cut into bite-size cubes

• 3 tbsp. Korean red chile flakes (gochugaru) (see Note)

• 1 (3 1/2-oz.) pkg. enoki mushrooms, cutting and discarding root ends

• 3 green onions, white and green parts

• 1 or 2 eggs

• Toasted sesame oil for drizzling, optional

Directions

To make stew: Drizzle the oil in a small pot and cook the pork with the garlic and yellow onion and 1 teaspoon of fish sauce for about 3 minutes.

Pour the broth over the pork and add the seafood mix, clams, zucchini, chile flakes and remaining 3 teaspoons of fish sauce. Mix well and simmer for 5 minutes.

Add the soft tofu and enoki mushrooms into the pot. Simmer for another 5 minutes.

Add the green onions and crack the egg(s) over the soup. Let the egg boil for a few minutes until it is soft-boiled. Drizzle with toasted sesame oil before serving, if desired.

Nutrition information per serving:

Carbohydrates22 gSaturated fat6 gTotal sugars8 g

Protein52 gCholesterol180 mgDietary fiber4 g

Exchanges per serving: 1 ½ carb, 7 medium-fat protein.

Serves 4.

Note: Kelp is available at Whole Foods Market; gochugaru is found at Asian markets. To toast sesame seeds, warm them in a dry frying pan over medium heat until fragrant and slightly browned, stirring occasionally. From "Korean Food Made Simple," by Julie Joo (Houghton Mifflin Harcourt, 288 pages, $30).

• 1/2 onion, coarsely chopped

• 4 dried shiitake mushrooms

• 1 green onion, coarsely chopped

• 1 (5 in.-long) piece dried kelp (dashima)

• 3 c. water

• 1 tbsp. vegetable oil

• 1/2 onion, diced

• 2 tbsp. Korean chile flakes (gochugaru)

• 2 garlic cloves, grated or minced

• 1 tsp. grated peeled fresh ginger

• 2 c. packed baby spinach

• 2 c. assorted mushrooms (button, enoki, oyster, shiitake)

• 1 c. packed napa cabbage leaves

• 14 oz. soft silken tofu, drained

• Kosher salt or sea salt

For serving:

• Toasted sesame oil

• Handful of fresh chives, cut into 3-in. pieces

• Toasted sesame seeds (see Note)

Directions

For the stew: In a medium, heavy-bottomed saucepan, heat the oil over medium-low heat. Add the 1/2 diced onion and chile flakes and cook, stirring occasionally, until the onion is just softened, about 5 minutes. Stir in the garlic and ginger, add the stock and bring to a simmer over medium-high heat.

Add the zucchini, spinach, fresh mushrooms and cabbage, and bring to a boil. Reduce the heat to maintain a simmer until the vegetables are softened, about 5 minutes. Carefully add the tofu in chunks, season with salt, and gently stir, trying to keep the tofu intact as much as possible. When the tofu is heated through, crack the egg into the saucepan and gently mix it into the stew.

Remove the stew from the heat and top with a drizzle of sesame oil, the chives and a sprinkle of sesame seeds. Serve in bowls.

Nutrition information per serving:

Calories150Fat8 gSodium125 mg

Protein11 gCholesterol45 mgDietary fiber2 g