Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, sundubu jjigae (spicy tofu stew). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Sundubu Jjigae (Spicy Tofu Stew) is something that I have loved my entire life. They are nice and they look fantastic.
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 particular recipe, we have to first prepare a few components. 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):
- Get soft tofu
- Prepare meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Make ready Green onions
- Prepare Onion, minced
- Get garlic, minced
- Make ready Chili, minced
- Take soy sauce/fish sauce
- Prepare chili powder
- Take sesame oil
- Make ready 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 this up with this special food sundubu jjigae (spicy tofu stew) recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
