sTep by step tutorial Sundubu-jjigae (Korean Spicy Tofu Stew) 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 In general, sundubu jjigae is a bit spicy though I think my recipe is in the modest pepper scale. Nevertheless, the spiciness of the stew can vary.

The dish is made with freshly curdled soft tofu (which has not been strained and pressed). Vegan Sundubu Jjigae or Korean Soft Tofu Stew Recipe Go bold or go home with this Korean Tofu Stew with silken tofu, sliced meat and kimchi. We can cook Sundubu-jjigae (Korean Spicy Tofu Stew) using 9 ingredients and 6 steps. Here is how you achieve Sundubu-jjigae (Korean Spicy Tofu Stew).

Ingredients of Sundubu-jjigae (Korean Spicy Tofu Stew)

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

Warming and comforting Korean stew made with extra soft tofu (soondubu), thinly sliced meat, and kimchi. Sundubu jjigae is a korean stew that's made with soft tofu. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew! I kind of think of it more as soup then stew but I guess that's a question of what one considers a soup versus a stew.

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. 😊.

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 Traditionally, sundubu jjigae uses anchovy stock. It can be a bit challenging to find dried anchovies to make the stock. And since I don't often use dried. This Sundubu Jjigae (which literally translates to 'soft tofu stew') is one of my favourite Korean dishes.

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