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Ingredient
Sundubu Jjigae (순두부찌개) Korean tofu stew
Introduce
Chef :
蛟龍StormwyrmSundubu Jjigae (순두부찌개) Korean tofu stew
My mother long ago worked for several years in Seoul and had introduced me to this tofu stew. It's a simple dish as far as that goes. The normal soup base is supposed to be what they call myeolchi dashima yuksu (멸치다시마육수), a kelp and anchovy broth. I have substituted Japanese kombu dashi with no trouble, even used katsuobushi dashi at times. Seafood of various types, such as clams and shrimp is usually mixed in, and I've even seen pork slices added. 🇰🇷🫕🍄🐚🦑
Ingredient
Food ration :
4 servingsCooking time :
20 minutes
2 tbsp
Korean chili flakes
1/2 tbsp
Korean or Japanese soy sauce
1/2 tsp
sesame oil
350 g
soft tofu (1 pack)
1
egg
Cooking instructions
* Step 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.
* Step 2
Add seafood (Chinese scallops pictured) and mix well to coat with oil. Add fish sauce and soy sauce and stir.
* Step 3
Add soup stock (myeolchi dashima yuksu or konbu dashi). Bring to a boil on medium high heat.
* Step 4
Add egg and stir. Add enoki and tofu, and let cook for another 2-3 minutes.
* Step 5
Remove from heat and season with salt, pepper, and sesame oil. Serve hot with steamed rice.
Note: if there is a photo you can click to enlarge it
Tag
Tofu
fish sauce
myeolchi dashima yuksu or konbu dashi broth
ra-yu chili oil or Korean chili oil
Korean fish sauce (myeolchi aekjeot / 멸치액젓) optional
Korean chili flakes
Korean or Japanese soy sauce
sesame oil
soft tofu (1 pack)
enoki mushrooms, bottom stems removed and rinsed
Egg
seafood (littleneck clams and shrimp) optional
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