Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tofu jjigae. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Tofu Jjigae is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Tofu Jjigae is something that I’ve loved my whole life. They’re fine and they look wonderful.
This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly Today, I'm posting another soondubu jjigae (순두부 찌개), Korean soft tofu stew. Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. There are also a few different ways to make Sundubu Jjigae but by far my favourite is the seafood version (Haemul Sundubu Jjigae, 해물.
To begin with this particular recipe, we have to prepare a few components. You can cook tofu jjigae using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Tofu Jjigae:
- Prepare 150 grams Thinly sliced pork belly
- Get 1/2 Onion
- Make ready 200 grams Kimchi
- Make ready 150 grams Tofu
- Get 1/2 Japanese leek
- Get 1/2 bunch Chinese chives
- Prepare 800 ml Water
- Make ready 1 tbsp ＊Sesame oil
- Take 2/3 tsp ＊ Grated garlic
- Prepare 3 tsp ＊ Doubanjiang
- Take 2 tsp ＊Oyster sauce
- Get 2 tbsp ★ Beef Dashida
- Prepare 1 tsp ★ Chinese soup stock
- Get 7 to 8 shakes ★ Umami seasoning
- Take 2 tsp Miso
- Make ready 2 tsp Sesame oil to finish
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 (commonly oysters, mussels, clams and shrimp). The tofu is so soft and tasty with this spicy broth. All the other vegetables add good flavor and a nice You should try this healthy and delicious vegetable sundubu jjigae someday.
Steps to make Tofu Jjigae:
- Cut up the pork into bite sized pieces. Put the pork into a bowl with the ＊ ingredients and mix well.
- Cut the chives into 5 cm pieces. Slice the onion. Cut the tofu into bite sized cubes, and slice the leek diagonally.
- Heat 1 tablespoon of sesame oil in a frying pan and stir fry the pork mixture from Step 1 until the color of the meat changes.
- Add the onion and kimchi and continue stir frying until the onion is transparent. Add the ★ ingredients and stir fry for an additional 2 to 3 minutes.
- Add the water and bring to a boil. Add the tofu, skim off the scum and dissolve in the miso. Simmer for about 5 minutes.
- Add the leek and simmer briefly. Drizzle on the remaining 2 teaspoons of sesame oil. Add the chives; when they have wilted, it's done.
- The kind of kimchi that uses squid innards or fish sauce tends to be a lot tastier. Usually you'd add kimchi that has gone sour.
- This is Dashida. You can buy it online or from Korean grocery stores. The flavor just isn't right without this.
- The jjigae tastes even better the next day.
This sundubu jjigae recipe is sponsored by Pete and Gerry's Organic Eggs. Take your taste buds to Korea with sundubu jjigae, a delightfully spicy and rich soft tofu stew that will bring you comfort and. Soondubu jjigae brings back a lot of memories for me at home and with my friends. Soondubu jjigae is a Korean stew with the main ingredient being silken tofu. This Korean kimchi tofu soup recipe creates a spicy broth that infuses custardy tofu with complex flavors and spices.
So that’s going to wrap this up with this special food tofu jjigae recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
