Sundubu Jjigae (Korean Soft Tofu Stew)
Sundubu Jjigae (Korean Soft Tofu Stew)

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sundubu jjigae (korean soft tofu stew). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sundubu Jjigae (Korean Soft Tofu Stew) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Sundubu Jjigae (Korean Soft Tofu Stew) is something that I have loved my entire life. They’re nice and they look fantastic.

Read Customer Reviews & Find Best Sellers. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. What is Sundubu Jjigae (Korean spicy soft tofu stew, 해물 순두부 찌개)?

To begin with this recipe, we must prepare a few ingredients. You can have sundubu jjigae (korean soft tofu stew) using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sundubu Jjigae (Korean Soft Tofu Stew):
  1. Take 800 ml Chicken soup stock
  2. Prepare 1 tsp Gochujang
  3. Take 1 block Tofu
  4. Prepare 50 grams Manila clams
  5. Take 1/2 packet Shimeji mushrooms
  6. Make ready 80 grams Oysters
  7. Make ready 2 Ocellated octopus
  8. Make ready 1 Egg yolk
  9. Make ready 1 portion Ramen noodles
  10. Take Dadaegi (Korean chili paste)
  11. Take 1 tbsp Sesame oil
  12. Prepare 1 tbsp Korean chili peppers (fine ground)
  13. Prepare 1 tsp Soy sauce
  14. Prepare 2 tsp Sugar
  15. Take 1 clove Grated garlic
  16. Prepare 1 thumb Grated ginger

I Made It Rate it Print Pin Share. Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Stirring will also make sure the oil gets mixed in completely with the chili powder mix.

Instructions to make Sundubu Jjigae (Korean Soft Tofu Stew):
  1. Wash the oysters with salt and katakuriko. Refer to - - https://cookpad.com/us/recipes/147239-how-to-prepare-oysters
  2. Remove the sand and salt from the clams. Refer to
  3. Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock.
  4. Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer.
  5. Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done.
  6. After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!

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), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili. Bring to a simmer and remove from heat. It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!).

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