Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, my sundubu jjigae. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

My Sundubu Jjigae is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. My Sundubu Jjigae is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook my sundubu jjigae using 20 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make My Sundubu Jjigae:

1. Get 1 block Tofu
2. Take 1 several ~ 10 Clams
3. Make ready 15 cm Japanese leek
4. Prepare 1 Shiitake mushrooms
5. Take 1/4 Onion
6. Prepare 3 slice Sliced pork
7. Prepare 1 Egg
8. Get 1 Hot green chili
9. Get 1 Chunky chili oil
10. Make ready 1 White sesame seeds
11. Take 1 Salt
12. Take 200 ml Water
13. Make ready Soup base
14. Prepare 1 tbsp Sesame oil
15. Make ready 1 tbsp Korean chili powder
16. Get 1/2 tbsp Gochujang
17. Make ready 1 tbsp Sake
18. Prepare 1 tsp Sugar
19. Make ready 1 Grated garlic
20. Make ready 2 tbsp Dashida

Instructions to make My Sundubu Jjigae:

1. Roughly chop 15 cm of Japanese leek and place in a small dish.
2. Add 1 tablespoon of Korean chili powder. It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups.
3. Add 1/2 teaspoon of gochujang.
4. Add 1/2 teaspoon of sugar. I like using soft brown sugar.
5. Add grated garlic. I used the tubed kind.
6. Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake.
7. Mix well with a spoon.
8. Soak the clams in water to de-sand. Put the prepared clams in a pot. I prefer using large clams for this. ※ I used small ones in this photo, so I added more.
9. Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour.
10. Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water.
11. I use this tofu because they’re sold for 50 yen each in my neighborhood store.
12. Spoon the tofu into the pot. Add 2 cups of water.
13. Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this.
14. Simmer over medium heat and when it starts to bubble, drop in an egg. Add a pinch of salt to enhance the flavour. Sprinkle white sesame seeds and chunky chili oil to your liking before serving.
15. I used dried cod to make the dashi stock. The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor.
16. I followed one commenter’s advice and lightly pan fried the chili powder before adding it to the pot. Just as I was told, the flavour changed noticeably. Be careful not to burn the chili!
17. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food my sundubu jjigae recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!