Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, sundubu jjigae (spicy tofu stew). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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 different ingredients (e.g. kimchi, minced pork and seafood) but by far my favorite version is the seafood version known as Haemul Sundubu Jjigae (해물 순두부 찌개). Soondubu jjigae is a spicy Korean tofu stew made with a combination of soft tofu, vegetables, seafood, pork, or beef. It can also be topped with a raw egg and chopped scallions.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Sundubu Jjigae (Spicy Tofu Stew) is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. 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):
- Take 1 pack soft tofu
- Prepare 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Make ready Green onions
- Take 1 Onion, minced
- Get 3-4 cloves garlic, minced
- Get 1 Chili, minced
- Take 1 tsp soy sauce/fish sauce
- Get 4 tsp chili powder
- Prepare 2 tsp sesame oil
- Get 2 slices kombu/ dashi for stock
- Make ready 250 ml water
- Make ready 1 egg
What is Sundubu Jjigae/Spicy Kimchi Soft Tofu Stew? 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.
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. Here is how you cook that. Sundubu Jjigae (Spicy Tofu Stew) step by step. Put the stock and soy sauce, mix well.
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