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Sundubu Jjigae (Korean Soft Tofu Stew)
Sundubu Jjigae (Korean Soft Tofu Stew)

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We hope you got insight from reading it, now let’s go back to sundubu jjigae (korean soft tofu stew) recipe. To make sundubu jjigae (korean soft tofu stew) you only need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Sundubu Jjigae (Korean Soft Tofu Stew):
  1. Take 800 ml Chicken soup stock
  2. Take 1 tsp Gochujang
  3. Take 1 block Tofu
  4. Prepare 50 grams Manila clams
  5. Take 1/2 packet Shimeji mushrooms
  6. You need 80 grams Oysters
  7. Provide 2 Ocellated octopus
  8. Take 1 Egg yolk
  9. Provide 1 portion Ramen noodles
  10. You need Dadaegi (Korean chili paste)
  11. Take 1 tbsp Sesame oil
  12. You need 1 tbsp Korean chili peppers (fine ground)
  13. You need 1 tsp Soy sauce
  14. Take 2 tsp Sugar
  15. Get 1 clove Grated garlic
  16. Provide 1 thumb Grated ginger
Instructions 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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