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Sundubu Jjigae (korean Soft Tofu Stew) Recipe

Sundubu Jjigae (Korean Soft Tofu Stew) Recipe
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Prepare the ingredients before making Sundubu Jjigae (Korean Soft Tofu Stew) in your home. Then, follow these steps below to serve Sundubu Jjigae (Korean Soft Tofu Stew) for your family or friends.

Ingredients: Sundubu Jjigae (Korean Soft Tofu Stew)

  • 800 ml Chicken soup stock
  • 1 tsp Gochujang
  • 1 block Tofu
  • 50 grams Manila clams
  • 1/2 packet Shimeji mushrooms
  • 80 grams Oysters
  • 2 Ocellated octopus
  • 1 Egg yolk
  • 1 portion Ramen noodles
  • Dadaegi (Korean chili paste)
  • 1 tbsp Sesame oil
  • 1 tbsp Korean chili peppers (fine ground)
  • 1 tsp Soy sauce
  • 2 tsp Sugar
  • 1 clove Grated garlic
  • 1 thumb Grated ginger

How to Make Sundubu Jjigae (Korean Soft Tofu Stew)

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Sundubu Jjigae (Korean Soft Tofu Stew) in your home by yourself.

    Step 1
  • Wash the oysters with salt and katakuriko. Refer to
  • Step 2
  • Remove the sand and salt from the clams. Refer to
  • Step 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.
  • Step 4
  • Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer.
  • Step 5
  • Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done.
  • Step 6
  • After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!
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