Recipe of Super Quick Homemade Sundubu Jjigae (Korean Soft Tofu Stew)

Sundubu Jjigae (Korean Soft Tofu Stew).

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, sundubu jjigae (korean soft tofu stew). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we must first prepare a few components. You can have sundubu jjigae (korean soft tofu stew) using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sundubu Jjigae (Korean Soft Tofu Stew):

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

Instructions to make Sundubu Jjigae (Korean Soft Tofu Stew):

1. Wash the oysters with salt and katakuriko. Refer to https://cookpad.com/us/recipes/147239-how-to-prepare-oysters.
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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