Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sundubu jjigae (순두부찌개) korean tofu stew. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Sundubu Jjigae (순두부찌개) Korean tofu stew is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Sundubu Jjigae (순두부찌개) Korean tofu stew is something which I have loved my entire life.

Spicy soft tofu stew with kimchi and pork belly. Other Korean name (s): 순두부찌개 (sundubu-jjigae) Categories: main dish, one bowl meal, pork, side dish, spicy, stew, sundubu-jjigae. What is Sundubu Jjigae (Korean Spicy 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.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sundubu jjigae (순두부찌개) korean tofu stew using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sundubu Jjigae (순두부찌개) Korean tofu stew:

1. Take 2 cups myeolchi dashima yuksu or konbu dashi broth
2. Prepare 2 tbsp ra-yu chili oil or Korean chili oil
3. Get 1/2 tbsp Korean fish sauce (myeolchi aekjeot / 멸치액젓) optional
4. Make ready 2 tbsp Korean chili flakes
5. Get 1/2 tbsp Korean or Japanese soy sauce
6. Prepare 1/2 tsp sesame oil
7. Take to taste salt and pepper
8. Prepare 350 g soft tofu (1 pack)
9. Take 100 g enoki mushrooms, bottom stems removed and rinsed
10. Take 1 egg
11. Take 200 g seafood (littleneck clams and shrimp) optional

It also has a subtle sweet note. Soondubu Jjigae (순두부찌개), also known as Soondubu Jjigae or soft tofu stew, is a Korean stew made with silky soft (uncurdled) tofu coated in a spicy and flavorful broth, to be served alongside a bowl of steamed rice. As the name sundubu jjigae (or 순두부찌개) implies, this spicy Korean stew (jjigae) is made with a special type of fresh, uncurdled tofu (sundubu or soondubu) with an extremely soft texture. The stew gets its heat from gochugaru, or ground Korean chili pepper.

Steps to make Sundubu Jjigae (순두부찌개) Korean tofu stew:

1. In a large pot on medium low heat add the chili oil and chili flakes. Stir well for 1-2 minutes taking care not to burn the chili.
   1. Add seafood (Chinese scallops pictured) and mix well to coat with oil. Add fish sauce and soy sauce and stir.
2. Add soup stock (myeolchi dashima yuksu or konbu dashi). Bring to a boil on medium high heat.
3. Add egg and stir. Add enoki and tofu, and let cook for another 2-3 minutes.
4. Remove from heat and season with salt, pepper, and sesame oil. Serve hot with steamed rice.

As the name sundubu jjigae (or 순두부찌개) implies, this spicy Korean stew (jjigae) is made with a special type of fresh, uncurdled tofu (sundubu or soondubu) with an extremely soft texture. The stew gets its heat from gochugaru, or ground Korean chili pepper. Common add-ins include kimchi, pork, seafood, and mushrooms, and they all make an appearance here. Gogi sundubu-jjigae 고기 순두부찌개 Today's recipe is an all-beef version of Korean spicy soft tofu stew called sundubu-jjigae. This stew is savory, spicy, comforting, delicious, and easy to make, which is why it's so popular with Koreans and non-Koreans too.

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