Recommendation to Cooking Yummy Sundubu Jjigae (순두부찌개) Korean tofu stew
Do you want to know ways to get through the week with healthful but appetizing dishes that will make you feel good? This healthy, fast but delicious Sundubu Jjigae (순두부찌개) Korean tofu stew recipe is the answer.
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To cook an extraordinary Sundubu Jjigae (순두부찌개) Korean tofu stew, here are the components required:
- Take 2 cups of myeolchi dashima yuksu or konbu dashi broth.
- You need 2 tbsp of ra-yu chili oil or Korean chili oil.
- Take 1/2 tbsp of Korean fish sauce (myeolchi aekjeot / 멸치액젓) optional.
- Use 2 tbsp of Korean chili flakes.
- Provide 1/2 tbsp of Korean or Japanese soy sauce.
- You need 1/2 tsp of sesame oil.
- You need of to taste salt and pepper.
- Provide 350 g of soft tofu (1 pack).
- Take 100 g of enoki mushrooms, bottom stems removed and rinsed.
- Provide 1 of egg.
- Provide 200 g of seafood (littleneck clams and shrimp) optional.
After readying the ingridients, now you are good to make your appetizing Sundubu Jjigae (순두부찌개) Korean tofu stew by following the procedures on this section:
In general, sundubu jjigae is a bit spicy though I think my recipe is in the modest pepper scale. Nevertheless, the spiciness of the stew can vary depending on the types of chili powder / chili flakes. Sundubu jjigae is a variety of traditional Korean stews. Sundubu Jigae (Soft Tofu Stew) is definitely one of the easiest Korean stews to make and the taste is fantastic. It is great for breakfast, lunch or dinner When I was in university, a new restaurant opened specializing in Sundubu Jjigae (순두부찌개) near my university.
Recipe : Sundubu Jjigae (순두부찌개) Korean tofu stew
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