Sundubu Jjigae (Uncurdled Tofu Stew)

Description This is a staple soup that is eaten very often in Korea. This was a winter favorite for me when I lived there. Ingredients 7 ounces littleneck clams, in shell 2 (4 inch) pieces dashi kombu (dried kelp) 1 ⅓ cups water 1 (3 ounce) package enoki mushrooms 1 tablespoon olive oil 1 tablespoon chili … Read more