Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sundubu jjigae (순두부찌개) korean tofu stew. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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). Categories: main dish, one bowl meal, pork, side dish, spicy, stew, sundubu-jjigae. Made with: dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, Korean radish, kosher salt, onion, pork, pork belly, soft tofu, sugar, toasted.

Sundubu Jjigae (순두부찌개) Korean tofu stew is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Sundubu Jjigae (순두부찌개) Korean tofu stew is something that I have loved my entire life.

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

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

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

When I was in Seoul a little while ago, I basically ate this amazing spicy tofu stew every single day. Take your taste buds to Korea with sundubu jjigae, a delightfully spicy and rich soft tofu stew that will bring you comfort in every bowl! All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.

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.
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!

All opinions expressed are my own. Thank you for supporting the companies that keep this blog going. Take your taste buds to Korea with sundubu jjigae, a. Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. In general, sundubu jjigae is a bit spicy though I think my recipe is in the modest pepper scale.

So that is going to wrap it up for this special food sundubu jjigae (순두부찌개) korean tofu stew recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!