Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, sundubu. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Sundubu is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Sundubu is something that I have loved my entire life.
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.
To begin with this recipe, we have to first 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:
- Prepare 3 tubes of 220g soft tofu (cut into slices)
- Make ready 1/4 tsp salt (to season tofu)
- Get 1 green serrano chilli
- Take 1 red cayenne chilli
- Get 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)
- Make ready 1 tbsp salt (for soaking)
- Make ready 4 tbsp vegetable stock (or 1 cube of vegetable stock)
- Get 1 bunch enoki mushrooms (roots removed and separated)
- Take 1 stalk spring onions (diagonally sliced)
- Make ready 1 egg
- Get soup seasoning:
- Take 1 tbsp Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun)
- Take 1 tsp Korean Fish Sauce
- Make ready 1 tbsp Korean soy sauce
- Prepare 1 tbsp garlic (minced)
- Make ready 1 tbsp crushed Korean Red Pepper Powder
- Make ready 1 tbsp sesame Sauce
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. 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!
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.
I kind of think of it more as soup then stew but I guess that's a question of. 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. Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu.
So that is going to wrap this up for this exceptional food sundubu recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
