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Sundubu-jigae Ingredients (2-3 servings)
　　Tofu (silk) -- 200~250g
　Clams -- 100g　
　Kimchi -- 60g　
　Pork -- 100g　
　Egg -- 1 　
　Onion -- 30g　
　Spring onion -- 20g　
You can add garland chrysanthemum, enoki mushroom, etc. as you like.
Seasoning
　　Chili powder -- 1 to 1.5 tbsp　
　　Gochujang (red pepper paste) -- 1 tsp　
　　Mirin (sweet cooking sake) -- 1 Tbsp　
　　Cooking sake -- 1 Tbsp　
　　Soy sauce -- 1 Tbsp
　　Sesame oil -- 1 tsp　
　　Salad oil -- 1 tbsp　
　　Garlic -- 1 tsp
　　Dashi broth -- 280-300ml　
If you don't have broth -- 1 teaspoon dashi broth
　　Salted sea bream -- 1 tablespoon (do not add the juice)
If you don't have salted mysid -- 1 to 2 teaspoons canary extract
　　Pepper -- a little　
How to make dashi broth (can be used for 2~3 days if kept refrigerated)
Water -- 2L
Niboshi (dried sardines) -- 15 pieces (25-30g)
Kelp -- 10g
Green part of leek -- 1 stick
If you have, a little onion and carrot
Use the leftover broth for miso soup or other soups. (Can be kept refrigerated for 3 days)
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