How to Prepare Appetizing Sundubu Jjigae (순두부찌개) Korean tofu stew

Sundubu Jjigae (순두부찌개) Korean tofu stew.

Sundubu Jjigae (순두부찌개) Korean tofu stew You can have Sundubu Jjigae (순두부찌개) Korean tofu stew using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sundubu Jjigae (순두부찌개) Korean tofu stew

  1. It's 2 cups of myeolchi dashima yuksu or konbu dashi broth.
  2. You need 2 tbsp of ra-yu chili oil or Korean chili oil.
  3. It's 1/2 tbsp of Korean fish sauce (myeolchi aekjeot / 멸치액젓) optional.
  4. Prepare 2 tbsp of Korean chili flakes.
  5. It's 1/2 tbsp of Korean or Japanese soy sauce.
  6. It's 1/2 tsp of sesame oil.
  7. Prepare of to taste salt and pepper.
  8. Prepare 350 g of soft tofu (1 pack).
  9. It's 100 g of enoki mushrooms, bottom stems removed and rinsed.
  10. It's 1 of egg.
  11. Prepare 200 g of seafood (littleneck clams and shrimp) optional.

Sundubu Jjigae (순두부찌개) Korean tofu stew instructions

  1. In a large pot on medium low heat add the chili oil and chili flakes. Stir well for 1-2 minutes taking care not to burn the chili..
  2. Add seafood (Chinese scallops pictured) and mix well to coat with oil. Add fish sauce and soy sauce and stir..
  3. Add soup stock (myeolchi dashima yuksu or konbu dashi). Bring to a boil on medium high heat..
  4. Add egg and stir. Add enoki and tofu, and let cook for another 2-3 minutes..
  5. Remove from heat and season with salt, pepper, and sesame oil. Serve hot with steamed rice..

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