Step-by-Step Guide to Prepare Quick Sundubu Jjigae (Korean Soft Tofu Stew)

Hello everybody, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Super Quick Homemade Sundubu Jjigae (Korean Soft Tofu Stew). It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sundubu Jjigae (Korean Soft Tofu Stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sundubu Jjigae (Korean Soft Tofu Stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can cook Sundubu Jjigae (Korean Soft Tofu Stew) using 16 ingredients and 6 steps. Here is how you cook it.

I made this soup to replicate the one I had at a food stall in Korea.

Please be careful not to cook the oysters too long.

The earthenware pot will break if the heat is too strong, so please be careful. Recipe by Cooking S Papa

Ingredients and spices that need to be Get to make Sundubu Jjigae (Korean Soft Tofu Stew):

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

Steps to make Sundubu Jjigae (Korean Soft Tofu Stew)

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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So that is going to wrap it up with this exceptional food How to Make Ultimate Sundubu Jjigae (Korean Soft Tofu Stew). Thanks so much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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