Sundubu With Seafood

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

• 1/2 small yellow onion, chopped

• 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 (11-oz.) pkg. soft tofu

• 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 broth: Discard heads and guts of anchovies and put them in a strainer ball. In a pot, bring 3 cups water with the anchovies to a boil and lower heat to a simmer and continue for 20 minutes; discard anchovies.

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:

Calories 520 Fat 27 g Sodium 1,750 mg

Carbohydrates 22 g Saturated fat 6 g Total sugars 8 g

Protein 52 g Cholesterol 180 mg Dietary fiber 4 g

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

 

 

Vegetarian Sundubu

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).

Broth:

• 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

Stew:

• 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

• 1 small zucchini, halved lengthwise and cut into 1/2- in. slices

• 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

• 1 egg

For serving:

• Toasted sesame oil

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

• Toasted sesame seeds (see Note)

Directions

For the stock: In a large pot, combine the 1/2 chopped onion, dried mushrooms, green onions, kelp and 3 cups water, and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, covered, for about 45 minutes. Strain, discarding the solids, and set aside.

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:

Calories 150 Fat 8 g Sodium 125 mg

Carbohydrates 11 g Saturated fat 1 g Total sugars 5 g

Protein 11 g Cholesterol 45 mg Dietary fiber 2 g

Exchanges per serving: 2 vegetable, 1 lean protein, 1 fat.