Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a Easy dish, sundubu-jjigae (korean spicy tofu stew). It is one of my favorites food recipe. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sundubu-jjigae (Korean Spicy Tofu Stew) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Sundubu-jjigae (Korean Spicy Tofu Stew) is something which I’ve loved my whole life.

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 different ingredients (e.g. kimchi, minced pork and seafood) but by far my favorite version is the seafood version known as Haemul Sundubu Jjigae (해물 순두부 찌개). "Jjigae" means stew in Korean and sundubu jjigae is a very popular Korean stew. Soondubu (also spelled sundubu, aka silken tofu) is the characteristic ingredient in this soup.

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

The ingredients needed to make Sundubu-jjigae (Korean Spicy Tofu Stew):

1. Get 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. Make ready 2 cups chicken stock
6. Get 1 tsp salt
7. Make ready 3 tbsp brown sugar
8. Get 1 cup firm tofu cubes
9. Make ready 2 stalks onion leaves (chopped in 1 in length)

And yes, it has kimchi in it too, and it's topped with a raw egg for good measure. Sundubu Jigae (Spicy Korean Tofu Stew) Recipe. let's get jjigae with it. sundubu jjigae that is. Sunday is our official stew day in the NL Household, especially in the winter.

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. 😊

On a brutal cold day in NY we all need a steaming soup to warm us up— walking to the train is no joke in the wind. Yesterday, Andrew's girlfriend Elain made an extremely spicy sundubu (spicy tofu stew) so we. Add korean chili powder (gochugaru), kimchi, stock, fish sauce, brown sugar and tofu to the pot and bring to a boil. Do not stir aggressively as you don't want to break up your tofu into tiny bits. If you want the broth to be a bit thicker, add a cornstarch slurry.

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