Sundubu-jjigae. 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. 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.
You can have Sundubu-jjigae using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Sundubu-jjigae
- You need of Broth.
- Prepare of Dried kelp (arm size).
- It’s of Anchovy (sachet).
- It’s 1/2 of radish (sliced).
- You need of Ingredients.
- You need of Pork belly (thinly sliced).
- You need 1 pack of tofu (regular).
- Prepare 2 of garlic.
- Prepare 1/4 of onion.
- Prepare 1 tbsp of chilli pepper.
- Prepare of Cooking oil.
My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. Sundubu Jjigae (Spicy Soft Tofu Stew) Boiling in Hot Pot. Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it's almost as good, if not better. Sundubu jjigae is a variety of traditional Korean stews.
Sundubu-jjigae instructions
To make the broth, prepare a bowl of water, boil all the broth ingredients for 30 minutes then set aside..
While, heat oil in a dolsot (the korean bowl), fry the onion, garlic, then followed by pork belly. Add the chilly powder then pour the kombu or broth in..
After, add the tofu in then break into pieces. When it's cooked, crack an egg and bring it to boil or half. Sprinkle with green onion before serving..
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 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.
