Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sundubu jjigae (spicy tofu stew). It is one of my favorites food recipes. For mine, 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 well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Sundubu Jjigae (Spicy Tofu Stew) is something which I have loved my entire life.
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 cook that.
The ingredients needed to make Sundubu Jjigae (Spicy Tofu Stew):
- Make ready 1 pack soft tofu
- Prepare 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Get Green onions
- Get 1 Onion, minced
- Get 3-4 cloves garlic, minced
- Make ready 1 Chili, minced
- Make ready 1 tsp soy sauce/fish sauce
- Get 4 tsp chili powder
- Take 2 tsp sesame oil
- Get 2 slices kombu/ dashi for stock
- Make ready 250 ml water
- Get 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.
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.
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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