Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a Best dish, sundubu-jjigae (korean spicy tofu stew). It is one of my favorites food recipe. This time, I’m gonna make it a little 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 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). 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sundubu-jjigae (Korean Spicy Tofu Stew) is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Prepare Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes)
2. Prepare sesame oil
3. Take pork belly sliced
4. Prepare napa kimchi
5. Make ready chicken stock
6. Get salt
7. Get brown sugar
8. Make ready firm tofu cubes
9. Make ready onion leaves (chopped in 1 in length)

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 the stew has a bold red color offset by the tofu, seafood, zucchini, and enoki mushrooms. And yes, it has kimchi in it too, and it's topped with a raw egg for good measure. In Korean, sundubu means "tofu" but a variety of soft, fresh, undrained, unpressed tofu, commonly known as silky tofu or soft tofu.

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. 😊

The sundubu jjigae is therefore tofu stew. Besides the tofu jjigae, there are many variations of jjigae: made with meat, seafood or vegetables, but always between a soup and stew. This Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes. It has a light yet really rich and flavourful base with a kick of spice from gochugaru. I've made this countless times at home and it's a family favourite!

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