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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.
Alright, don’t linger, let’s task this sundubu jjigae (spicy tofu stew) menu with 12 materials which are definitely easy to obtain, and we have to process them at the very least through 4 measures. You should devote a while on this, so the resulting food could be perfect.
Ingredients of Sundubu Jjigae (Spicy Tofu Stew):
- Give 1 pack soft tofu
- Prepare 100 g of meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
- Take - Green onions
- Prepare 1 for Onion, minced
- Provide 3-4 cloves - garlic, minced
- Require 1 of Chili, minced
- You need 1 tsp for soy sauce/fish sauce
- You need 4 tsp of chili powder
- Require 2 tsp - sesame oil
- You need 2 slices - kombu/ dashi for stock
- Give 250 ml for water
- You need 1 for 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! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was. Sundubu jjigae is a korean stew that's made with soft tofu.
Sundubu Jjigae (Spicy Tofu Stew) instructions:
- 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. 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.
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