My Sundubu Jjigae Simple recipe ★★★★★

Serving Delicious My Sundubu Jjigae, we need 20 Ingredients And 16 Steps

How To Serve My Sundubu Jjigae

My Sundubu Jjigae You can cook My Sundubu Jjigae using 20 ingredients and 16 steps. Here is how you achieve My Sundubu Jjigae.

Ingredients of My Sundubu Jjigae

  1. Prepare 1 block of Tofu.
  2. Prepare 1 of several ~ 10 Clams.
  3. You need to prepare 15 of cm Japanese leek.
  4. You need to prepare 1 of Shiitake mushrooms.
  5. You need to prepare 1/4 of Onion.
  6. You need to prepare 3 slice of Sliced pork.
  7. Prepare 1 of Egg.
  8. You need to prepare 1 of Hot green chili.
  9. You need to prepare 1 of Chunky chili oil.
  10. Prepare 1 of White sesame seeds.
  11. Prepare 1 of Salt.
  12. You need to prepare 200 ml of Water.
  13. Prepare of Soup base.
  14. You need to prepare 1 tbsp of Sesame oil.
  15. You need to prepare 1 tbsp of Korean chili powder.
  16. You need to prepare 1/2 tbsp of Gochujang.
  17. Prepare 1 tbsp of Sake.
  18. You need to prepare 1 tsp of Sugar.
  19. Prepare 1 of Grated garlic.
  20. You need to prepare 2 tbsp of Dashida.

My Sundubu Jjigae directions

  1. Roughly chop 15 cm of Japanese leek and place in a small dish..
  2. Add 1 tablespoon of Korean chili powder. It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups..
  3. Add 1/2 teaspoon of gochujang..
  4. Add 1/2 teaspoon of sugar. I like using soft brown sugar..
  5. Add grated garlic. I used the tubed kind..
  6. Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake..
  7. Mix well with a spoon..
  8. Soak the clams in water to de-sand. Put the prepared clams in a pot. I prefer using large clams for this. ※ I used small ones in this photo, so I added more..
  9. Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour..
  10. Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water..
  11. I use this tofu because they're sold for 50 yen each in my neighborhood store..
  12. Spoon the tofu into the pot. Add 2 cups of water..
  13. Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this..
  14. Simmer over medium heat and when it starts to bubble, drop in an egg. Add a pinch of salt to enhance the flavour. Sprinkle white sesame seeds and chunky chili oil to your liking before serving..
  15. I used dried cod to make the dashi stock. The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor..
  16. I followed one commenter's advice and lightly pan fried the chili powder before adding it to the pot. Just as I was told, the flavour changed noticeably. Be careful not to burn the chili!.

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