Soft tofu, clams and an egg in spicy broth? Korea's popular Sundubu-Jjigae is a classic example of unexpected flavor combinations yielding delightful sensations. The soft tofu, which breaks into fluffy chunks in the stew, holds the flavor of the clam and serves as a relief from the overall spiciness.
Proper sweet tofu soup comes in a traditional earthenware pot designed to retain heat. The egg is cracked into the stew after serving, and cooks inside the bowl.
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