Sundubu Jjigae (Korean Soft Tofu Stew) Simple recipe ❤

Preparing Yummy Sundubu Jjigae (Korean Soft Tofu Stew), we use 16 Ingredients And 6 Steps

Tutorial Cooking Of Sundubu Jjigae (Korean Soft Tofu Stew)

Sundubu Jjigae (Korean Soft Tofu Stew) We can cook Sundubu Jjigae (Korean Soft Tofu Stew) by using 16 ingredients and 6 steps. Here is how you achieve Sundubu Jjigae (Korean Soft Tofu Stew).

Ingredients of Sundubu Jjigae (Korean Soft Tofu Stew)

  1. Prepare 800 ml of Chicken soup stock.
  2. Prepare 1 tsp of Gochujang.
  3. You need to prepare 1 block of Tofu.
  4. Prepare 50 grams of Manila clams.
  5. Prepare 1/2 of packet Shimeji mushrooms.
  6. You need to prepare 80 grams of Oysters.
  7. You need to prepare 2 of Ocellated octopus.
  8. Prepare 1 of Egg yolk.
  9. Prepare 1 of portion Ramen noodles.
  10. Prepare of Dadaegi (Korean chili paste).
  11. Prepare 1 tbsp of Sesame oil.
  12. Prepare 1 tbsp of Korean chili peppers (fine ground).
  13. Prepare 1 tsp of Soy sauce.
  14. Prepare 2 tsp of Sugar.
  15. You need to prepare 1 clove of Grated garlic.
  16. You need to prepare 1 of thumb Grated ginger.

Sundubu Jjigae (Korean Soft Tofu Stew) directions

  1. Wash the oysters with salt and katakuriko. Refer to https://cookpad.com/us/recipes/147239-how-to-prepare-oysters.
  2. Remove the sand and salt from the clams. Refer to.
  3. Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock..
  4. Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer..
  5. Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done..
  6. After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!.

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