How to Make Delicious Sundubu Jjigae (Korean Soft Tofu Stew)

Sundubu Jjigae (Korean Soft Tofu Stew).

Sundubu Jjigae (Korean Soft Tofu Stew) You can have Sundubu Jjigae (Korean Soft Tofu Stew) using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sundubu Jjigae (Korean Soft Tofu Stew)

  1. Prepare 800 ml of Chicken soup stock.
  2. It’s 1 tsp of Gochujang.
  3. You need 1 block of Tofu.
  4. Prepare 50 grams of Manila clams.
  5. You need 1/2 of packet Shimeji mushrooms.
  6. Prepare 80 grams of Oysters.
  7. You need 2 of Ocellated octopus.
  8. It’s 1 of Egg yolk.
  9. It’s 1 of portion Ramen noodles.
  10. You need of Dadaegi (Korean chili paste).
  11. Prepare 1 tbsp of Sesame oil.
  12. It’s 1 tbsp of Korean chili peppers (fine ground).
  13. Prepare 1 tsp of Soy sauce.
  14. You need 2 tsp of Sugar.
  15. You need 1 clove of Grated garlic.
  16. It’s 1 of thumb Grated ginger.

Sundubu Jjigae (Korean Soft Tofu Stew) instructions

  1. Wash the oysters with salt and katakuriko. Refer to
  2. Remove the sand and salt from the clams. Refer to.
  3. Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock..
  4. Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer..
  5. Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done..
  6. After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!.

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