Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sundubu jjigae (spicy tofu stew). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Sundubu Jjigae (Spicy Tofu Stew) is something which I’ve loved my entire life. They’re 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 get started with this particular recipe, we must first 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):
- Take 1 pack soft tofu
- Make ready 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Prepare Green onions
- Make ready 1 Onion, minced
- Get 3-4 cloves garlic, minced
- Prepare 1 Chili, minced
- Prepare 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
- Make ready 1 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 is a korean stew that's made with soft tofu.
Instructions 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.
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! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was.
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