Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, sundubu jjigae (spicy tofu stew). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. 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.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Sundubu Jjigae (Spicy Tofu Stew) is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sundubu jjigae (spicy tofu stew) using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Sundubu Jjigae (Spicy Tofu Stew):
- Make ready 1 pack soft tofu
- Get 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Get Green onions
- Make ready 1 Onion, minced
- Take 3-4 cloves garlic, minced
- Take 1 Chili, minced
- Make ready 1 tsp soy sauce/fish sauce
- Take 4 tsp chili powder
- Make ready 2 tsp sesame oil
- Prepare 2 slices kombu/ dashi for stock
- Prepare 250 ml water
- Prepare 1 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). 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.
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.
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. Watch Jia Choi create a delicious Sundubu Jjigae and learn why it is one of Korea's most popular dishes to eat.
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