Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sundubu jjigae (spicy tofu stew). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Sundubu Jjigae (Spicy Tofu Stew) is something that I’ve loved my whole 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 is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food.
To begin with this particular recipe, we must first prepare a few components. You can cook 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):
- Get soft tofu
- Make ready meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Take Green onions
- Prepare Onion, minced
- Make ready garlic, minced
- Take Chili, minced
- Make ready soy sauce/fish sauce
- Get chili powder
- Prepare sesame oil
- Get kombu/ dashi for stock
- Take water
- Prepare egg
This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. 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. 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!
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.
I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was. 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 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’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
