Sundubu Jjigae (Korean Soft Tofu Stew). What is Sundubu Jjigae (Korean spicy soft tofu stew, 해물 순두부 찌개)? Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. Maggie You need to add the Soft Tofu, and the amount of Tofu, to the ingredient list. Sundubu Jjigae (Korean Soft Tofu Stew)

You can have Sundubu Jjigae (Korean Soft Tofu Stew) using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sundubu Jjigae (Korean Soft Tofu Stew)
  1. It’s 800 ml of Chicken soup stock.
  2. You need 1 tsp of Gochujang.
  3. You need 1 block of Tofu.
  4. It’s 50 grams of Manila clams.
  5. It’s 1/2 of packet Shimeji mushrooms.
  6. Prepare 80 grams of Oysters.
  7. Prepare 2 of Ocellated octopus.
  8. It’s 1 of Egg yolk.
  9. It’s 1 of portion Ramen noodles.
  10. You need of Dadaegi (Korean chili paste).
  11. It’s 1 tbsp of Sesame oil.
  12. You need 1 tbsp of Korean chili peppers (fine ground).
  13. Prepare 1 tsp of Soy sauce.
  14. It’s 2 tsp of Sugar.
  15. It’s 1 clove of Grated garlic.
  16. You need 1 of thumb Grated ginger.

This is so comforting and perfect for warm and hearty meals with a bowl of steamed short grain rice and some banchan (or side dishes) like kimchi. Bring to a simmer and remove from heat. 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 (!!).

Sundubu Jjigae (Korean Soft Tofu Stew) instructions
  1. Wash the oysters with salt and katakuriko. Refer to

https://cookpad.com/us/recipes/147239-how-to-prepare-oysters.

  1. Remove the sand and salt from the clams. Refer to.

  2. Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock..

  3. Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer..

  4. Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done..

  5. After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!.

This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy.