Steps to Make Homemade Sundubu Jjigae (Korean Soft Tofu Stew)

Sundubu Jjigae (Korean Soft Tofu Stew). Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. There are a few different ways to make sundubu jjigae using different ingredients (e.g. kimchi, minced pork and seafood) but by far my favorite version is the seafood version known as Haemul Sundubu Jjigae (해물 순두부 찌개). It's a Korean soft tofu stew that's a bit spicy in the most delightful way.

This time, it's made with soondubu (also spelled sundubu, aka silken tofu), ripe kimchi and thinly sliced meat. Do you have a Korean tofu house near you that specializes in soondubu jjigae? This Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes.

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sundubu jjigae (korean soft tofu stew). One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. There are a few different ways to make sundubu jjigae using different ingredients (e.g. kimchi, minced pork and seafood) but by far my favorite version is the seafood version known as Haemul Sundubu Jjigae (해물 순두부 찌개). It's a Korean soft tofu stew that's a bit spicy in the most delightful way.

Sundubu Jjigae (Korean Soft Tofu Stew) is one of the most favored of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It's appreciated by millions daily. They are fine and they look fantastic. Sundubu Jjigae (Korean Soft Tofu Stew) is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sundubu jjigae (korean soft tofu stew) using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sundubu Jjigae (Korean Soft Tofu Stew):

1. {Prepare 800 ml of Chicken soup stock.
2. {Make ready 1 tsp of Gochujang.
3. {Take 1 block of Tofu.
4. {Take 50 grams of Manila clams.
5. {Get 1/2 of packet Shimeji mushrooms.
6. {Make ready 80 grams of Oysters.
7. {Take 2 of Ocellated octopus.
8. {Get 1 of Egg yolk.
9. {Make ready 1 of portion Ramen noodles.
10. {Get of Dadaegi (Korean chili paste).
11. {Prepare 1 tbsp of Sesame oil.
12. {Prepare 1 tbsp of Korean chili peppers (fine ground).
13. {Make ready 1 tsp of Soy sauce.
14. {Prepare 2 tsp of Sugar.
15. {Take 1 clove of Grated garlic.
16. {Prepare 1 of thumb Grated ginger.

It has a light yet really rich and flavourful base with a kick of spice from gochugaru. Bring to a simmer and remove from heat. It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!).

Steps to make Sundubu Jjigae (Korean Soft Tofu Stew):

1. Wash the oysters with salt and katakuriko. Refer to https://cookpad.com/us/recipes/147239-how-to-prepare-oysters.
2. Remove the sand and salt from the clams. Refer to.
3. Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock..
4. Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer..
5. Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done..
6. After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!.

Soondubu Jigae, or soft tofu stew, is one of the most popular and recognizable spicy Korean stews. Loaded with pork, kimchi, plenty of silken tofu, and finished off with an egg cracked on top, it's a delicious meal that's surprisingly easy to make at home. Once you've made the base stock, the whole dish comes together in one pot. This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant.

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