Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sundubu. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Sundubu is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Sundubu is something which 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. Sundubu Jjigae (Korean Spicy Tofu Stew)
To begin with this particular recipe, we must prepare a few components. You can have sundubu using 20 ingredients and 10 steps. Here is how you cook it.
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)
- Take 1 green serrano chilli
- Get 1 red cayenne chilli
- Prepare 1 dozen oysters (remove shells)
- Prepare 1 L water and 1 tbsp salt (for rinsing oysters)
- Make ready 300 g pipi clams
- Prepare 1 L water and 1 tbsp salt (for soaking)
- Take 1 tbsp salt (for soaking)
- Prepare 4 tbsp vegetable stock (or 1 cube of vegetable stock)
- Prepare 1 bunch enoki mushrooms (roots removed and separated)
- Prepare 1 stalk spring onions (diagonally sliced)
- Take 1 egg
- Make ready soup seasoning:
- Make ready 1 tbsp Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun)
- Prepare 1 tsp Korean Fish Sauce
- Make ready 1 tbsp Korean soy sauce
- Prepare 1 tbsp garlic (minced)
- Get 1 tbsp crushed Korean Red Pepper Powder
- Make ready 1 tbsp sesame Sauce
It's my favorite dish to eat when I'm craving Korean spice! If you go to Incheon International Airport - you'll see many Koreans coming home from abroad order. 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!
Steps 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 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. Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu.
So that is going to wrap this up for this special food sundubu recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
