Today I intend to share a prominent Oriental stew– Sundubu Jjigae or Soondubu Jjigae (순두부 찌개, Oriental spicy soft tofu stew) dish.
I believe sundubu jjigae is among the leading 3 demanded Oriental stews, together with kimchi jjigae as well as doenjang jjigae. (“Jjigae” indicates stew in Oriental.) If you have not had a look at those 2 dishes yet, you should! They are 2 of my most preferred Oriental soup dishes too.
What is Sundubu Jjigae (Oriental Spicy Soft Tofu Stew)
Sundubu jjigae is an Oriental stew made with soft (uncurdled) tofu as an emphasize component.
There are a couple of various means to make sundubu jjigae utilizing various active ingredients (e.g. kimchi, diced pork as well as fish and shellfish) yet without a doubt my preferred variation is the fish and shellfish variation referred to as Haemul Sundubu Jjigae ( 해물 순두부 찌개). You can actually taste the revitalizing as well as clear sampling soup.
As a whole, sundubu jjigae is a little bit spicy though I believe my dish remains in the small pepper range. Nonetheless, the spiciness of the stew can differ relying on the kinds of chili powder/ chili flakes you make use of. Likewise, whether you made use of chili oil or neutral oil. A spicier variation can possibly make you sneeze while you’re cooking as well as might also please your throat.
However, it’s a rejuvenating, scrumptious as well as really reassuring stew you can take pleasure in at any time of the year!
Watch Exactly How I Make Sundubu Jjigae (Video Clip)
Variants as well as Tips
- Soft Tofu
I intend to highlight that there are 2 various kinds of soft tofu offered at an Oriental food store. One of the most usual one is packaged in a lengthy cyndrical tube form plastic bag as well as the various other one is packaged in a routine tofu plastic container.
I directly choose to collaborate with the cyndrical tube form soft tofu due to the fact that it’s simpler as well as quicker to include in the soup/stew. However you can make use of either one for this stew.
- Oriental Chili Oil
Oriental chili oil is frequently made use of when you make spicy soup such as today’s dish or yukgaejang (spicy beef soup) and so on. It includes good brilliant red shade to the meal as well as it draws out the abundant deepness of taste. You can absolutely make sundubu jjigae without it, yet I like the end result when I include it.
Examine my self-made Oriental chili oil dish. Additionally, you can additionally make use of shop acquired Oriental chili oil rather.
I additionally have actually attempted this S&B La-Yu chili oil in sundubu jjigae as well as it functioned well. This oil is in fact a little bit spicier than my homemade chili oil as well as provides much less deepness of taste as well as shade.
- Oriental Chili Powder vs Oriental Chili Flakes
Oriental chili powder is a better variation of Oriental chili spices than Oriental chili flakes. Eventually you can make use of either kinds of chili spices in this dish. Nevertheless, you will certainly see that when you make use of Oriental chili powder, the shade of the stew is a lot more vibrantly red than when you make use of chili flakes. It makes the stew appearance merely a lot more tasty.
- Pot
Ensure your pot is big sufficient to hold all the active ingredients listed here, or else it can outrage. As an indication, my 1.7 L pot (as seen on the video clip over) holds the active ingredients rather conveniently (no outraging!).
Active Ingredients for Sundubu Jjigae, 2 to 3 portions
Key
- 350g/12 ounces Oriental soft tofu (sundubu)
- 110g/3.9 ounces littleneck clams or pipis, cleansed
- 3-4 banana shellfishes (80g/2.8 ounces), head, coverings as well as intestines gotten rid of
- 100g/3.5 ounces enoki mushrooms, lower 4-5 centimeters stem got rid of as well as washed briefly in cool running water
- 2 tiny shiitake mushrooms (20g/ 0.7 ounces), cleansed, stem gotten rid of as well as very finely cut
- 1 egg
- 1 stalk of environment-friendly onion (10g/0.4 ounces), very finely cut
Soup base
- 1.5 mugs dried out kelp as well as anchovy supply
- 1 Tablespoon Korean chili oil or neutral food preparation oil
- 2 Tbsp Oriental chili powder or Oriental chili flakes ( gochugaru)
- 1 tsp diced garlic
- 1/2 Tablespoon Korean fish sauce
- 1/2 Tablespoon Korean soup soy sauce or normal kikkoman soy sauce
- great sea salt, to taste
- A couple of sprays of ground black pepper
- A dashboard (regarding 1/2 tsp) of sesame oil
* 1 Tablespoon = 15 ml
** If you intend to discover more regarding Oriental active ingredients, examine my crucial Oriental food preparation active ingredients listing!
Exactly How to Make Sundubu Jjigae
1. Beginning warming the pot on the oven over tool reduced warmth as well as include the chili oil, chili powder, as well as garlic. Mix them well for regarding 1 minutes. Ensure not to shed the chili powder.
2. Include the clams as well as shrimps as well as mix promptly to layer them with the chili sauce. Include the fish sauce as well as soy sauce after that mix.
3. Include the dried out kelp as well as anchovy supply as well as steam it on medium-high warmth till it begins to steam quickly (2 to 3 minutes).
4. Include the tofu, mushrooms, as well as egg as well as prepare them for one more 2 to 3 minutes. Period with salt, if needed.
5. Leading up with the environment-friendly onion, black pepper as well as sesame oil. Offer warm with Oriental rice as well as side meals (banchan).
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Sundubu Jjigae (Oriental Spicy Soft Tofu Stew)
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Conserve Conserved!
Active Ingredients
Key
- 350 g Oriental soft tofu( 12 ounces)
- 110 g littleneck clams( 3.9 ounces), cleansed
- 3-4 banana shellfishes( 80g/ 2.8 ounces), head, coverings as well as intestines gotten rid of
- 100 g enoki mushrooms( 3.5 ounces), lower 4-5 centimeters stem got rid of as well as washed briefly in cool running water
- 2 shiitake mushrooms( 20g/ 0.7 ounces), cleansed, stem gotten rid of as well as very finely cut
- 1 egg
- 1 stalk environment-friendly onion( 10g/ 0.4 ounces), diagonally very finely cut
Soup base
- 1.5 mugs Dried out kelp as well as dried out anchovy supply
- 1 Tablespoon Oriental chili oil or neutral food preparation oil (e.g. rice bran oil)
- 2 Tablespoon Oriental chili powder or Oriental chili flakes( gochugaru)
- 1 tsp minced garlic
- 1/2 Tablespoon Oriental fish sauce
- 1/2 Tablespoon soy sauce, kikkoman normal or Oriental soup soy sauce
- great sea salt, to taste
- A couple of sprays ground black pepper
- A dashboard sesame oil, regarding 1/2 tsp
Guidelines
-
Beginning warming the pot on the oven over tool reduced warmth as well as include the chili oil, chili powder, as well as garlic. Mix them well for regarding 1 minutes. Ensure not to shed the chili powder.
-
Include the clams as well as shrimps as well as mix promptly to layer them with the chili sauce. Include the fish sauce as well as soy sauce after that mix.
-
Include the dried out kelp as well as anchovy supply as well as steam it on medium-high warmth till it begins to steam quickly (2 to 3 minutes).
-
Include the tofu, mushrooms, as well as egg as well as prepare them for one more 2 to 3 minutes. Period with salt, if needed.
-
Leading up with the environment-friendly onion, black pepper as well as sesame oil. Offer warm with Oriental rice as well as side meals (banchan).
Notes
- 1 Tablespoon = 15 ml
- If you intend to discover more regarding Oriental active ingredients, examine my crucial Oriental food preparation active ingredients listing!
Nourishment Details (per offering)
The nourishment details revealed is a quote offered by an on-line nourishment calculator. It must not be taken into consideration a replacement for a specialist nutritional expert’s recommendations.
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