Recipe: Delicious Sundubu

Sundubu. Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu There are also a few different ways to make Sundubu Jjigae but by far my favourite is the seafood version. This time, it's made with soondubu (also spelled sundubu, aka silken tofu), ripe kimchi and thinly sliced meat.

Sundubu - Spicy Korean Soft Tofu Stew. It's my favorite dish to eat when I'm craving Korean spice! If you go to Incheon International Airport - you'll see many Koreans coming home from abroad order. You can have Sundubu using 20 ingredients and 10 steps. Here is how you cook it.

Ingredients of Sundubu

1. It's 3 of tubes of 220g soft tofu (cut into slices).
2. It's 1/4 tsp of salt (to season tofu).
3. Prepare 1 of green serrano chilli.
4. It's 1 of red cayenne chilli.
5. You need 1 dozen of oysters (remove shells).
6. It's 1 L of water and 1 tbsp salt (for rinsing oysters).
7. You need 300 g of pipi clams.
8. You need 1 L of water and 1 tbsp salt (for soaking).
9. It's 1 tbsp of salt (for soaking).
10. It's 4 tbsp of vegetable stock (or 1 cube of vegetable stock).
11. You need 1 bunch of enoki mushrooms (roots removed and separated).
12. Prepare 1 stalk of spring onions (diagonally sliced).
13. You need 1 of egg.
14. You need of soup seasoning:.
15. Prepare 1 tbsp of Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun).
16. You need 1 tsp of Korean Fish Sauce.
17. Prepare 1 tbsp of Korean soy sauce.
18. It's 1 tbsp of garlic (minced).
19. It's 1 tbsp of crushed Korean Red Pepper Powder.
20. Prepare 1 tbsp of sesame Sauce.

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. Sundubu jjigae is a variety of traditional Korean stews.

Sundubu step by step

1. Start boiling a 1 litre pot or clay pot of water..
2. Combine the soup seasoning ingredients. Mix well and reserve..
3. Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes..
4. Chop spring onions, red and green peppers. Set aside..
5. Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside..
6. Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside..
7. Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling..
8. Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup..
9. Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions..
10. Break the egg and add it to the boiling soup. Serve..

Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu. Since the tofu is not strained, its consistency is not firm, but. Sundubu Jjigae or Korean Soft Tofu Stew is the most delicious and simple way to eat healthy soondubu. Delicious recipe that even you can make at home. Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu.