Easiest Way to Cook Delicious Sundubu Jjigae (Korean Soft Tofu Stew)

Sundubu Jjigae (Korean Soft Tofu Stew) – This recipe is perfect for when you have no idea what to cook. You can cook Sundubu Jjigae (Korean Soft Tofu Stew) using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sundubu Jjigae (Korean Soft Tofu Stew)

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

Sundubu Jjigae (Korean Soft Tofu Stew) Step By Step

  1. Wash the oysters with salt and katakuriko. Refer to
  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!