Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, sundubu. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sundubu is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Sundubu is something that I’ve loved my entire life.

Sundubu-jjigae (순두부찌개, -豆腐–) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables. It’s hot, spicy, filling, comforting, delicious, soft tofu stew and has many I made a video and recipe for sundubu-jjigae seven years ago (!) and it’s been watched over a million. Itaewon Sundubu Jjigae #sundubu #jjigae #keto #koreanstew #itaewon.

To get started with this recipe, we have to prepare a few ingredients. You can have sundubu using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sundubu:

1. Prepare 3 tubes of 220g soft tofu (cut into slices)
2. Make ready 1/4 tsp salt (to season tofu)
3. Prepare 1 green serrano chilli
4. Get 1 red cayenne chilli
5. Get 1 dozen oysters (remove shells)
6. Take 1 L water and 1 tbsp salt (for rinsing oysters)
7. Take 300 g pipi clams
8. Take 1 L water and 1 tbsp salt (for soaking)
9. Take 1 tbsp salt (for soaking)
10. Make ready 4 tbsp vegetable stock (or 1 cube of vegetable stock)
11. Prepare 1 bunch enoki mushrooms (roots removed and separated)
12. Prepare 1 stalk spring onions (diagonally sliced)
13. Take 1 egg
14. Prepare soup seasoning:
15. Get 1 tbsp Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun)
16. Take 1 tsp Korean Fish Sauce
17. Make ready 1 tbsp Korean soy sauce
18. Prepare 1 tbsp garlic (minced)
19. Prepare 1 tbsp crushed Korean Red Pepper Powder
20. Prepare 1 tbsp sesame Sauce

Since the tofu is not strained, its consistency is not firm, but. The dish is made with freshly curdled soft tofu , vegetables, sometimes mushrooms, onion, optional seafood , optional meat. sundubu jjigae (es); 純豆腐チゲ (ja); sundubu jjigae (fr); sundubu-jjigae (jv); sundubujjigae (id); sundubu jjigae (ms); 纯豆腐汤 (zh-cn); 순두부찌개 (ko) sundubu-jjigae. Today, we show you how to make Sundubu Paste. This Sundubu Jjigae (which literally translates to ‘soft tofu stew’) is one of my favourite Korean dishes.

Instructions to make Sundubu:

1. Start boiling a 1 litre pot or clay pot of water.
2. Combine the soup seasoning ingredients. Mix well and reserve.
3. Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes.
4. Chop spring onions, red and green peppers. Set aside.
5. Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside.
6. Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside.
7. Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling.
8. Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup.
9. Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions.
10. Break the egg and add it to the boiling soup. Serve.
11. Ready to serve and ENJOY!

Today, we show you how to make Sundubu Paste. This Sundubu Jjigae (which literally translates to ‘soft tofu stew’) is one of my favourite Korean dishes. Sundubu Ramen - this is going viral in Korea social media! And we had to give it a shot. Sundubu Jjigae 순두부찌개 - Korean Spicy Tofu Stew Sundubu (or soontofu) jjigae is a Korean stew made with silky (extra soft).

So that is going to wrap it up for this exceptional food sundubu recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!