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    You are in: Home / Recipes / Sundubu Chigae Recipe
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    Sundubu Chigae

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    love4culinary's Note:

    Soft Tofu Soup

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fill a stone pot with water, and boil anchovies and kelp. Add clean clams and allow to cook until done.
    2. 2
      Remove clams, and strain anchovies and kelp, reserving all liquid for use.
    3. 3
      Dice the pork, and cut the kimchi into small dice.
    4. 4
      Trim your green onions and cut them into 5-6cm lengths.
    5. 5
      Put kimchi, pork, red pepper powder and oil into the empty pot and cook over low flame until pork is cooked.
    6. 6
      Add clam water, bring to a boil, and then add tofu, clams and chopped onion.
    7. 7
      Now add garlic, green onion and boil again.
    8. 8
      Add salt and pepper.
    9. 9
      Last, crack raw egg into the pot and serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Sundubu Chigae

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.2
     
    Calories from Fat 146
    49%
    Total Fat 16.3 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 97.7 mg
    32%
    Sodium 391.1 mg
    16%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.5 g
    10%
    Protein 31.4 g
    62%

    The following items or measurements are not included:

    kelp

    kim chee

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