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Sundubu-jjigae (순두부찌개, -豆腐--) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. It's a Korean soft tofu stew that's a bit spicy in the most delightful way.
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, sundubu-jjigae. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Sundubu-jjigae is one of the most favored of current trending meals on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. Sundubu-jjigae is something which I've loved my whole life. They are nice and they look wonderful.
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To begin with this recipe, we must prepare a few ingredients. You can cook sundubu-jjigae using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sundubu-jjigae:
- {Get of Broth.
- {Prepare of Dried kelp (arm size).
- {Get of Anchovy (sachet).
- {Prepare 1/2 of radish (sliced).
- {Take of Ingredients.
- {Take of Pork belly (thinly sliced).
- {Take 1 pack of tofu (regular).
- {Prepare 2 of garlic.
- {Get 1/4 of onion.
- {Get 1 tbsp of chilli pepper.
- {Prepare of Cooking oil.
The tofu used is a soft uncurdled form that yields the silkiest texture, and the stew has a bold red color offset by the tofu, seafood, zucchini, and enoki mushrooms. Originating in South Korea, this dish has caught global attention around the world and has now easily become one of the most popular items in Korean restaurants. Spicy soft tofu stew with kimchi and pork belly. Spicy soft tofu stew with seafood.
Instructions to make Sundubu-jjigae:
- To make the broth, prepare a bowl of water, boil all the broth ingredients for 30 minutes then set aside..
- While, heat oil in a dolsot (the korean bowl), fry the onion, garlic, then followed by pork belly. Add the chilly powder then pour the kombu or broth in..
- After, add the tofu in then break into pieces. When it's cooked, crack an egg and bring it to boil or half. Sprinkle with green onion before serving..
This Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea. Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning.
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