Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sundubu jjigae (spicy tofu stew). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 (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 (Spicy Tofu Stew) is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Sundubu Jjigae (Spicy Tofu Stew) is something which I have loved my entire life.
To begin with this particular recipe, we have to first 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):
- Take 1 pack soft tofu
- Take 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Make ready Green onions
- Prepare 1 Onion, minced
- Make ready 3-4 cloves garlic, minced
- Prepare 1 Chili, minced
- Prepare 1 tsp soy sauce/fish sauce
- Prepare 4 tsp chili powder
- Prepare 2 tsp sesame oil
- Get 2 slices kombu/ dashi for stock
- Prepare 250 ml water
- Get 1 egg
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! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth.
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.
Soondubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the table. The egg adds richness to the stew, but you don't need to add an egg. 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. Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew.
So that’s going to wrap it up for this special food sundubu jjigae (spicy tofu stew) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
