Recipe of Favorite Sundubu Jjigae (순두부찌개) Korean tofu stew

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, Simple Way to Make Any-night-of-the-week Sundubu Jjigae (순두부찌개) Korean tofu stew. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Sundubu Jjigae (순두부찌개) Korean tofu stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sundubu Jjigae (순두부찌개) Korean tofu stew estimated approx 20 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Sundubu Jjigae (순두부찌개) Korean tofu stew using 11 ingredients and 5 steps. Here is how you cook it.

My mother long ago worked for several years in Seoul and had introduced me to this tofu stew. It's a simple dish as far as that goes. The normal soup base is supposed to be what they call myeolchi dashima yuksu (멸치다시마육수), a kelp and anchovy broth. I have substituted Japanese kombu dashi with no trouble, even used katsuobushi dashi at times. Seafood of various types, such as clams and shrimp is usually mixed in, and I've even seen pork slices added. 🇰🇷🫕🍄🐚🦑

Ingredients and spices that need to be Get to make Sundubu Jjigae (순두부찌개) Korean tofu stew:

1. 2 cups myeolchi dashima yuksu or konbu dashi broth
2. 2 tbsp ra-yu chili oil or Korean chili oil
3. 1/2 tbsp Korean fish sauce (myeolchi aekjeot / 멸치액젓) optional
4. 2 tbsp Korean chili flakes
5. 1/2 tbsp Korean or Japanese soy sauce
6. 1/2 tsp sesame oil
7. to taste salt and pepper
8. 350 g soft tofu (1 pack)
9. 100 g enoki mushrooms, bottom stems removed and rinsed
10. 1 egg
11. 200 g seafood (littleneck clams and shrimp) optional

Instructions to make to make Sundubu Jjigae (순두부찌개) Korean tofu stew

1. In a large pot on medium low heat add the chili oil and chili flakes. Stir well for 1-2 minutes taking care not to burn the chili.
2. Add seafood (Chinese scallops pictured) and mix well to coat with oil. Add fish sauce and soy sauce and stir.
3. Add soup stock (myeolchi dashima yuksu or konbu dashi). Bring to a boil on medium high heat.
4. Add egg and stir. Add enoki and tofu, and let cook for another 2-3 minutes.
5. Remove from heat and season with salt, pepper, and sesame oil. Serve hot with steamed rice.

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So that's going to wrap this up for this exceptional food Easiest Way to Make Super Quick Homemade Sundubu Jjigae (순두부찌개) Korean tofu stew. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!