Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, sundubu jjigae (spicy tofu stew). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Sundubu Jjigae (Spicy Tofu Stew) is something that I’ve loved my entire life. They’re fine and they look wonderful.
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.
To get started 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 it.
The ingredients needed to make Sundubu Jjigae (Spicy Tofu Stew):
- Prepare 1 pack soft tofu
- Prepare 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Make ready Green onions
- Take 1 Onion, minced
- Get 3-4 cloves garlic, minced
- Get 1 Chili, minced
- Take 1 tsp soy sauce/fish sauce
- Prepare 4 tsp chili powder
- Take 2 tsp sesame oil
- Prepare 2 slices kombu/ dashi for stock
- Get 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), vegetables, sometimes mushrooms, onion, optional seafood. Sundubu jjigae is a korean stew that's made with soft tofu.
Instructions 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), vegetables, sometimes mushrooms, onion, optional seafood. 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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