Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sundubu. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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. This time, it's made with soondubu (also spelled sundubu, aka silken tofu), ripe kimchi and thinly sliced meat.
Sundubu is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Sundubu is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have sundubu using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sundubu:
- Prepare tubes of 220g soft tofu (cut into slices)
- Get salt (to season tofu)
- Get green serrano chilli
- Prepare red cayenne chilli
- Take oysters (remove shells)
- Take water and 1 tbsp salt (for rinsing oysters)
- Make ready pipi clams
- Take water and 1 tbsp salt (for soaking)
- Make ready salt (for soaking)
- Prepare vegetable stock (or 1 cube of vegetable stock)
- Take enoki mushrooms (roots removed and separated)
- Prepare spring onions (diagonally sliced)
- Take egg
- Take soup seasoning:
- Make ready Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun)
- Get Korean Fish Sauce
- Make ready Korean soy sauce
- Take garlic (minced)
- Prepare crushed Korean Red Pepper Powder
- Get sesame Sauce
Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu. Since the tofu is not strained, its consistency is not firm, but. Sundubu Jjigae or Korean Soft Tofu Stew is the most delicious and simple way to eat healthy soondubu. Delicious recipe that even you can make at home.
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.
Sundubu jjigae is a korean stew that's made with soft tofu. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew! I kind of think of it more as soup then stew but I guess that's a question of. Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu. Traditionally, sundubu is served in preheated stone bowls.
So that is going to wrap this up for this exceptional food sundubu recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
