Recipe: Yummy Sundubu-jjigae (Korean Spicy Tofu Stew)

Delicious, fresh and tasty.

Sundubu-jjigae (Korean Spicy Tofu Stew). Sundubu Jjigae (Korean Spicy Soft Tofu Stew) Watch How I Make Sundubu Jjigae (Video). I want to highlight that there are two different types of soft tofu available at a Korean grocery. Start heating the pot on the stove over.

Sundubu-jjigae (Korean Spicy Tofu Stew) The stew is cooked over direct flame until bubbling and served in the same pot (made of stone or porcelain). Japanese Style Sundubu Jjigae (Spicy Tofu Stew) Sundubu jjigae is a spicy tofu Korean stew. I made the soup stock with white miso, dashi and hot pepper paste to add a Japanese twist to a classic Korean dish. You can have Sundubu-jjigae (Korean Spicy Tofu Stew) using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sundubu-jjigae (Korean Spicy Tofu Stew)

  1. It's 2 tbsp of Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes).
  2. It's 1 tbsp of sesame oil.
  3. It's 2 cups of pork belly sliced.
  4. You need 1/2 cup of napa kimchi.
  5. Prepare 2 cups of chicken stock.
  6. You need 1 tsp of salt.
  7. Prepare 3 tbsp of brown sugar.
  8. You need 1 cup of firm tofu cubes.
  9. Prepare 2 stalks of onion leaves (chopped in 1 in length).

Japanese style sundubu jjigae is a warming and comforting stew that can be enjoyed anytime of the year. It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!). Heat oil in a sauce pot on medium high heat.

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

  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. 😊.

Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Sunday is our official stew day in the NL Household, especially in the winter. 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 could feel l 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.