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Pakistani Chicken Karahi
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Korean Sundubu Jjigae
A spicy soft tofu stew with seafood and vegetables — bubbling hot and bursting with Korean flavour.
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10 minPrep🔥
20 minCook🍽️
3Serves📊
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Ingredients
- 400g silken tofu
- 200g mixed seafood (prawns, mussels, clams)
- 1 onion, sliced
- 3 garlic cloves
- 2 spring onions
- 2 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 500ml stock
- 1 egg
- 3 tbsp oil
- Salt
Instructions
- Heat the oil and sesame oil; soften the onion and garlic.
- Add the gochugaru and toast briefly.
- Pour in the stock and soy sauce; simmer 5 minutes.
- Add the seafood; cook 3 minutes.
- Slide in the silken tofu in big spoonfuls — don't break it up.
- Crack in the egg.
- Cover and cook 2 minutes.
- Top with spring onion.
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Tara’s tips
- Silken tofu (sundubu) is essential for the proper texture.
- Cook in a stone or earthenware pot if possible — keeps it bubbling at the table.
Serving suggestions
- Serve in the pot with rice on the side.
Storage & reheating
Best fresh; keeps a day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
No seafood?
Use thinly sliced beef or pork.
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