Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sundubu jjigae (spicy tofu stew). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Sundubu Jjigae (Spicy Tofu Stew) is something which I’ve loved my entire life. They are nice 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 (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.
To begin with this recipe, we must first prepare a few ingredients. You can have sundubu jjigae (spicy tofu stew) using 12 ingredients and 4 steps. Here is how you cook 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
- Take Green onions
- Make ready 1 Onion, minced
- Take 3-4 cloves garlic, minced
- Prepare 1 Chili, minced
- Prepare 1 tsp soy sauce/fish sauce
- Prepare 4 tsp chili powder
- Get 2 tsp sesame oil
- Get 2 slices kombu/ dashi for stock
- Prepare 250 ml water
- Make ready 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 is going to wrap this up for this special food sundubu jjigae (spicy tofu stew) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
