Easiest Way to Recipe Yummy Sundubu Jjigae Korean tofu stew

Without fail cooking ultimate Sundubu Jjigae (순두부찌개) Korean tofu stew easy, delicious, practical.

Good Evening every body, at this time you get present recipe Sundubu Jjigae (순두부찌개) Korean tofu stew with 11 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Sundubu Jjigae (순두부찌개) Korean tofu stew.

Ingredients for Sundubu Jjigae (순두부찌개) Korean tofu stew

1. Prepare : myeolchi dashima yuksu or konbu dashi broth.

2. Prepare : ra-yu chili oil or Korean chili oil.

3. Prepare : Korean fish sauce (myeolchi aekjeot / 멸치액젓) optional.

4. Prepare : Korean chili flakes.

5. Needed : Korean or Japanese soy sauce.

6. Needed : sesame oil.

7. Needed : to taste salt and pepper.

8. Prepare : soft tofu (1 pack).

9. Needed : enoki mushrooms, bottom stems removed and rinsed.

10. Prepare : egg.

11. Needed : seafood (littleneck clams and shrimp) optional.

If all ingredients Sundubu Jjigae (순두부찌개) Korean tofu stew it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Sundubu Jjigae (순두부찌개) Korean tofu stew

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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