Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, sundubu jjigae (spicy tofu stew). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Sundubu Jjigae (Spicy Tofu Stew) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Sundubu Jjigae (Spicy Tofu Stew) is something which I’ve loved my whole life. They are 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 begin with this recipe, we have to first prepare a few components. You can have 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):
- Prepare 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
- Prepare 3-4 cloves garlic, minced
- Take 1 Chili, minced
- Prepare 1 tsp soy sauce/fish sauce
- Prepare 4 tsp chili powder
- Prepare 2 tsp sesame oil
- Prepare 2 slices kombu/ dashi for stock
- Make ready 250 ml water
- Make ready 1 egg
I am so excited to to have you join me in this episode as I show you have to make vegan soondubu jjigae (also called sundubu jjigae). 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. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu 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.
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. 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.
So that’s going to wrap it up with this exceptional food sundubu jjigae (spicy tofu stew) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
