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Before you jump to Sundubu Jjigae (Korean Soft Tofu Stew) recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.
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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. You can have sundubu jjigae (korean soft tofu stew) using 16 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Sundubu Jjigae (Korean Soft Tofu Stew):
- Provide 800 ml Chicken soup stock
- You need 1 tsp Gochujang
- Use 1 block Tofu
- You need 50 grams Manila clams
- Provide 1/2 packet Shimeji mushrooms
- Take 80 grams Oysters
- Get 2 Ocellated octopus
- Provide 1 Egg yolk
- You need 1 portion Ramen noodles
- Provide Dadaegi (Korean chili paste)
- Take 1 tbsp Sesame oil
- Get 1 tbsp Korean chili peppers (fine ground)
- Get 1 tsp Soy sauce
- Provide 2 tsp Sugar
- Provide 1 clove Grated garlic
- Use 1 thumb Grated ginger
Steps to make Sundubu Jjigae (Korean Soft Tofu Stew):
- Wash the oysters with salt and katakuriko. Refer to - - https://cookpad.com/us/recipes/147239-how-to-prepare-oysters
- Remove the sand and salt from the clams. Refer to
- 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.
- Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer.
- Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done.
- After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!
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