My Sundubu Jjigae
My Sundubu Jjigae

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my sundubu jjigae. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My Sundubu Jjigae is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. My Sundubu Jjigae is something which I’ve loved my whole life. They’re nice and they look fantastic.

Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu There are also a few different ways to make Sundubu Jjigae but by far my favourite is the seafood version. Dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, korean radish, onion, pork, pork belly, salt, sesame oil, soft tofu, sugar, vegetable oil.

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

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

It's my favorite dish to eat when I'm craving Korean spice! Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu. Since the tofu is not strained, its consistency is not firm, but.

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!

One of my all time favorite spicy things to eat is sundubu jjigae, or spicy tofu stew. It's super easy to make, once you have all the ingredients and it comes together in a flash. Full recipe: http://www.maangchi.com/recipes/soondubu-jjigae This is a really delicious and popular dish in Korea. Soondubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the table. The egg adds richness to the stew, but you don't need to add an egg if you don't want to.

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