Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sundubu jjigae (spicy tofu stew). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Sundubu Jjigae (Spicy Tofu Stew) is something which I have loved my whole life.
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 must prepare a few ingredients. You can cook 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):
- Prepare 1 pack soft tofu
- Prepare 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Prepare Green onions
- Take 1 Onion, minced
- Make ready 3-4 cloves garlic, minced
- Take 1 Chili, minced
- Prepare 1 tsp soy sauce/fish sauce
- Get 4 tsp chili powder
- Prepare 2 tsp sesame oil
- Make ready 2 slices kombu/ dashi for stock
- Prepare 250 ml water
- Prepare 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 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!
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 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.
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