Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sundubu jjigae (spicy tofu stew). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, korean radish, onion, pork, pork belly, salt, sesame oil, soft tofu, sugar, vegetable oil. Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. There are a few different ways to make sundubu jjigae using In general, sundubu jjigae is a bit spicy though I think my recipe is in the modest pepper scale. Nevertheless, the spiciness of the stew can vary.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Sundubu Jjigae (Spicy Tofu Stew) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have sundubu jjigae (spicy tofu stew) using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sundubu Jjigae (Spicy Tofu Stew):
- Prepare 1 pack soft tofu
- Take 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Take Green onions
- Prepare 1 Onion, minced
- Take 3-4 cloves garlic, minced
- Make ready 1 Chili, minced
- Get 1 tsp soy sauce/fish sauce
- Prepare 4 tsp chili powder
- Prepare 2 tsp sesame oil
- Get 2 slices kombu/ dashi for stock
- Make ready 250 ml water
- Take 1 egg
The egg adds richness to the stew, but you don't need to add an egg. Sundubu-jjigae (순두부찌개, -豆腐–) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (which has not been strained and pressed). Sundubu jjigae is a korean stew that's made with soft tofu.
Steps to make Sundubu Jjigae (Spicy Tofu Stew):
- Make the kombu stock, just boil water with kombu/dashi for 5 minutes.
- Heat the hot pot and put sesame oil, minced garlics, minced onions, and chili powder, stir for 5 minutes until mix well.
- Put the stock and soy sauce, mix well.
- When the stock boils, put the remaining ingredients like green onions, meats/seafood, and tofu, cooking for 5 minutes and the lastly put egg on the top.
The dish is made with freshly curdled soft tofu (which has not been strained and pressed). Sundubu jjigae is a korean stew that's made with soft tofu. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew! I kind of think of it more as soup then stew but I guess that's a question of what one considers a soup versus a stew. Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it's almost as good, if not better than the ones at the restaurant!
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