Korean Sundubu-Jjigar - Soft Tofu Stew

Korean Sundubu-Jjigar - Soft Tofu Stew

Preparation & Cooking Time 30 minutes

 

Cooking Tools & Ingredients

  • Pot
  • Saucepan 
  • Spatula

Ingredients

  • 2 cloves Garlic
  • 1/4 Onion
  • 1 Shallot (optional)
  • 2 tbsp Korean red chili flakes
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tsp anchovy powder (optional)
  • 500ml water
  • 200 gr Seafood marinara mix ( or more )
  • 1 Soft tofu
  • 1 Egg
  • Chopped Spring onion

Steps

  1. Heat up your pot and sauté garlic, onion and shallot until translucent.
  2. Add your gochugaru.
  3. Add water.
  4. Add fish sauce, sesame oil, sugar, anchovy powder.
  5. Bring to boil and simmer for 10 minutes.
  6. Add your seafood mix, cook for 5 minutes before adding tofu and egg. Cook for another 5 minutes.
  7. We don’t want to overcook the seafood because it’s going to be tough.
  8. Taste check, adjust the sugar/ saltiness to your liking.
  9. Add your spring onion.
  10. Best to serve with hot steamed rice.

Enjoy!

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