Sundubu Jjigae (Spicy Tofu Stew)
Sundubu Jjigae is one of the most famous stews in Korean cuisine. They have many variants of sundubu jjigae. We can cook with different ingredients, like: meats, seafood, vegetables, etc. Basically, sundubu jjigae is using soft tofu with adding others ingredients. We can enjoy it in the winter. Actually, in Korean they are always serving in hot pot, called ttukpegi.
Ingredients
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1 pack soft tofu
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100 g meats / 100 g seafood (clams, prawns, mussels, crab, squid, etc), you can choose what your favorite item
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Green onions
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1 Onion, minced
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3-4 cloves garlic, minced
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1 Chili, minced
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1 tsp soy sauce/fish sauce
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4 tsp chili powder
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2 tsp sesame oil
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2 slices kombu/ dashi for stock
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250 ml water
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1 egg
Cooking Instructions
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1
Make the kombu stock, just boil water with kombu/dashi for 5 minutes.
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2
Heat the hot pot and put sesame oil, minced garlics, minced onions, and chili powder, stir for 5 minutes until mix well.
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3
Put the stock and soy sauce, mix well.
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4
When the stock boils, put the remaining ingredients like green onions, meats/seafood, and tofu, cooking for 5 minutes and the lastly put egg on the top.
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