Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sundubu jjigae (순두부찌개) korean tofu stew. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sundubu Jjigae (순두부찌개) Korean tofu stew is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Sundubu Jjigae (순두부찌개) Korean tofu stew is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

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

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

Instructions 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.
2. Add seafood (Chinese scallops pictured) and mix well to coat with oil. Add fish sauce and soy sauce and stir.
3. Add soup stock (myeolchi dashima yuksu or konbu dashi). Bring to a boil on medium high heat.
4. Add egg and stir. Add enoki and tofu, and let cook for another 2-3 minutes.
5. Remove from heat and season with salt, pepper, and sesame oil. Serve hot with steamed rice.
6. Ready to serve and ENJOY!

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