Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, sundubu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sundubu is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sundubu is something that I’ve loved my entire life. They’re nice and they look fantastic.
What is Sundubu Jjigae (Korean spicy soft tofu stew, 해물 순두부 찌개)? Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food.
To get started with this recipe, we must prepare a few ingredients. You can cook sundubu using 20 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sundubu:
- Get 3 tubes of 220g soft tofu (cut into slices)
- Make ready 1/4 tsp salt (to season tofu)
- Prepare 1 green serrano chilli
- Get 1 red cayenne chilli
- Prepare 1 dozen oysters (remove shells)
- Take 1 L water and 1 tbsp salt (for rinsing oysters)
- Make ready 300 g pipi clams
- Make ready 1 L water and 1 tbsp salt (for soaking)
- Prepare 1 tbsp salt (for soaking)
- Get 4 tbsp vegetable stock (or 1 cube of vegetable stock)
- Prepare 1 bunch enoki mushrooms (roots removed and separated)
- Make ready 1 stalk spring onions (diagonally sliced)
- Take 1 egg
- Take soup seasoning:
- Take 1 tbsp Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun)
- Get 1 tsp Korean Fish Sauce
- Make ready 1 tbsp Korean soy sauce
- Prepare 1 tbsp garlic (minced)
- Prepare 1 tbsp crushed Korean Red Pepper Powder
- Make ready 1 tbsp sesame Sauce
It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!). So it was about time for an HD remake and a. To make an authentic tasting sundubu jjigae, you will need to use Korean chili powder, or Gochugaru.
Instructions to make Sundubu:
- Start boiling a 1 litre pot or clay pot of water.
- Combine the soup seasoning ingredients. Mix well and reserve.
- Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes.
- Chop spring onions, red and green peppers. Set aside.
- Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside.
- Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside.
- Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling.
- 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.
- Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions.
- Break the egg and add it to the boiling soup. Serve.
It's a finely ground chili powder that has the right spice level to make this dish. One of the most representative dishes of Korean cuisine is sundubu jjigae (순두부 찌개), halfway between a thick soup and a juicy tofu stew. In Korean cuisine, a jjigae is a simmered or braised dish. In Korean, sundubu means 'tofu' but a variety of soft, fresh, undrained, unpressed tofu, commonly known as silky tofu or soft tofu. The rainy weather these days make me crave for Sundubu Jjigae 순두부찌개 or Korean Soft Tofu Stew so much.
So that is going to wrap this up with this exceptional food sundubu recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
