Sundubu Jjigae (Spicy Tofu Stew)
Sundubu Jjigae (Spicy Tofu Stew)

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, sundubu jjigae (spicy tofu stew). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sundubu Jjigae (Spicy Tofu Stew) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sundubu Jjigae (Spicy Tofu Stew) is something which I have loved my entire life. They’re fine and they look fantastic.

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. I also want to highlight that there are two different types of soft tofu available at a Korean grocery store.

To get started with this recipe, we have to prepare a few ingredients. You can have 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):
  1. Prepare 1 pack soft tofu
  2. Take 100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
  3. Take Green onions
  4. Take 1 Onion, minced
  5. Take 3-4 cloves garlic, minced
  6. Make ready 1 Chili, minced
  7. Make ready 1 tsp soy sauce/fish sauce
  8. Prepare 4 tsp chili powder
  9. Prepare 2 tsp sesame oil
  10. Get 2 slices kombu/ dashi for stock
  11. Make ready 250 ml water
  12. Make ready 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. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew!

Instructions to make Sundubu Jjigae (Spicy Tofu Stew):
  1. Make the kombu stock, just boil water with kombu/dashi for 5 minutes.
  2. Heat the hot pot and put sesame oil, minced garlics, minced onions, and chili powder, stir for 5 minutes until mix well.
  3. Put the stock and soy sauce, mix well.
  4. 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.

The egg adds richness to the stew, but you don't need to add an egg. 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. A warm and spicy comforting Korean tofu stew.

So that is going to wrap it up for this exceptional food sundubu jjigae (spicy tofu stew) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!