Sundubu-jjigae (Korean Spicy Tofu Stew)
Sundubu-jjigae (Korean Spicy Tofu Stew)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, sundubu-jjigae (korean spicy tofu stew). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. There are a few different ways to make sundubu jjigae using 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. Sundubu-jjigae (순두부찌개, -豆腐–) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine.

Sundubu-jjigae (Korean Spicy Tofu Stew) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sundubu-jjigae (Korean Spicy Tofu Stew) is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have sundubu-jjigae (korean spicy tofu stew) using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sundubu-jjigae (Korean Spicy Tofu Stew):
  1. Make ready 2 tbsp Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes)
  2. Get 1 tbsp sesame oil
  3. Prepare 2 cups pork belly sliced
  4. Take 1/2 cup napa kimchi
  5. Take 2 cups chicken stock
  6. Make ready 1 tsp salt
  7. Make ready 3 tbsp brown sugar
  8. Get 1 cup firm tofu cubes
  9. Take 2 stalks onion leaves (chopped in 1 in length)

Warming and comforting Korean stew made with extra soft tofu (soondubu), thinly sliced meat, and kimchi. This Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes. Korean cuisine has various types of jjigae or stew. It's very orange/red but is actually not that spicy since gochugaru is mild in terms of spice but is really bright.

Instructions to make Sundubu-jjigae (Korean Spicy Tofu Stew):
  1. Sauté pork belly until fat is rendered.
  2. Mix gochugaru and sesame oil and make a paste. Set aside.
  3. Add kimchi to the pork belly and sauté for 30 seconds to a minute.
  4. Pour chicken stock and bring to a boil. Add salt and brown sugar.
  5. Add gochugaru paste and mix well.
  6. Add tofu and onion leaves. And cook for 3 more minutes. Serve hot and enjoy. 😊

Korean cuisine has various types of jjigae or stew. It's very orange/red but is actually not that spicy since gochugaru is mild in terms of spice but is really bright. It's a Korean soft tofu stew that's a bit spicy in the most delightful way. The tofu used is a soft uncurdled form that yields the silkiest texture, and Traditionally, sundubu jjigae uses anchovy stock. It can be a bit challenging to find dried anchovies to make the stock.

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