Simple Way to Prepare Perfect Sundubu-jjigae (Korean Spicy Tofu Stew)
Hello everybody, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Award-winning Sundubu-jjigae (Korean Spicy Tofu Stew). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sundubu-jjigae (Korean Spicy 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 Spicy Tofu Stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sundubu-jjigae (Korean Spicy Tofu Stew) is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Sundubu-jjigae (Korean Spicy Tofu Stew) using 9 ingredients and 6 steps. Here is how you cook it.
I saw this on a mukbang show and wanted to try it. 😂 That's all.
Ingredients and spices that need to be Make ready to make Sundubu-jjigae (Korean Spicy Tofu Stew):
- 2 tbsp Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes)
- 1 tbsp sesame oil
- 2 cups pork belly sliced
- 1/2 cup napa kimchi
- 2 cups chicken stock
- 1 tsp salt
- 3 tbsp brown sugar
- 1 cup firm tofu cubes
- 2 stalks onion leaves (chopped in 1 in length)
Instructions to make Sundubu-jjigae (Korean Spicy Tofu Stew)
- Sauté pork belly until fat is rendered.
- Mix gochugaru and sesame oil and make a paste. Set aside.
- Add kimchi to the pork belly and sauté for 30 seconds to a minute.
- Pour chicken stock and bring to a boil. Add salt and brown sugar.
- Add gochugaru paste and mix well.
- Add tofu and onion leaves. And cook for 3 more minutes. Serve hot and enjoy. 😊
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