Korean Gul Dubu Jjigae (Oyster Tofu Stew)
Gul dubu jjigae pairs 180 grams of fresh oysters with firm tofu in an anchovy-kelp stock. The oysters plump up as they cook, releasing their briny juices into the broth. Korean radish adds a mild sweetness, while gochugaru and a Cheongyang chili counter any fishiness with their heat. The generous 300 grams of tofu make this a substantial meal. This stew is best enjoyed during winter months when oysters are at their peak.
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Instructions
- 1
Rinse oysters gently in light salt water and drain well.
- 2
Add stock and radish to a pot, then simmer 7 minutes over medium heat.
- 3
Season with soup soy sauce, minced garlic, and gochugaru.
- 4
Add large tofu cubes and simmer 5 more minutes.
- 5
Add oysters and cook just 2 minutes, then finish with green onion and chili.
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