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The best way to prepare dinner tofu soup koreanwith oyster

Right this moment I need to share a well-liked Korean stew – Sundubu Jjigae or Soondubu Jjigae (순두부 찌개, Korean spicy tender tofu stew) recipe.

I feel sundubu jjigae is among the high 3 wanted Korean stews, together with kimchi jjigae and doenjang jjigae. (“Jjigae” means stew in Korean.) If you have not checked out these two recipes but, it is best to! They’re two of my hottest Korean soup recipes as effectively.

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Sundubu Jjigae (Korean spicy soft tofu stew) |

What’s Sundubu Jjigae (Korean Spicy Comfortable Tofu Stew)

Sundubu jjigae is a Korean stew made with tender (uncurdled) tofu as a spotlight ingredient.

There are a number of other ways to make sundubu jjigae utilizing completely different elements (eg kimchi, minced pork and seafood) however by far my favourite model is the seafood model often called Haemul Sundubu Jjigae (해물 ). You’ll be able to actually style the refreshing and clear tasting soup.

On the whole, sundubu jjigae is a bit spicy although I feel my recipe is within the modest pepper scale. nonetheless, the spice of the stew can differ on the forms of chili powder / chili flakes you employ. Additionally, whether or not you employ chili oil or impartial oil. A spicier model can probably make you sneeze whilst you’re cooking and should even tickle your throat.

nonetheless, it is a refreshing, scrumptious and really comforting stew you possibly can take pleasure in any time of the 12 months!

Watch How I Make Sundubu Jjigae (Video)

Variations and Ideas

  • Comfortable Tofu

I need to spotlight that there are two several types of tender tofu out there at a Korean grocery retailer. The commonest one is packaged in an extended cylinder form plastic bag and the opposite one is packaged in an everyday tofu plastic container.

Learn extra: prepare dinner pho with soup base | best option kitchen

I personally choose to work with the cylinder form tender tofu as a result of it is simpler and faster so as to add to the soup/stew. However you should use both one for this stew.

Different types of Sundubu (Korean soft tofu)

  • Korean Chili Oil

Korean chili oil is usually used once you make spicy soup akin to right this moment’s recipe or yukgaejang (spicy beef soup) and so forth. It provides good vivid crimson coloration to the dish and it brings out the wealthy depth of taste. You’ll be able to definitely make sundubu jjigae with out it, however I like the result after I add it.

Test my selfmade Korean chili oil recipe. alternatively, you may as well use retailer purchased Korean chili oil as an alternative.

I even have tried this S&B La-Yu chili oil in sundubu jjigae and it labored effectively. This oil is definitely a bit spicier than my selfmade chili oil and provides much less depth of taste and coloration.

  • Korean Chili Powder vs Korean Chili Flakes

Korean chili powder is a finer model of Korean chili seasoning than Korean chili flakes. you should use both forms of chili seasonings on this recipe. Nevertheless, you’ll discover that once you use Korean chili powder, the colour of the stew is extra vibrantly crimson than once you use chili flakes. It makes the stew look merely extra appetizing.

  • Pot

Make sure that your pot is massive sufficient to carry all of the elements listed beneath, in any other case it could boil over. As an indicator, my 1.7 L pot (as seen on the video above) holds the elements fairly comfortably (no boiling over!).

Elements for Sundubu Jjigae, 2 to three servings

Sundubu Jjigae (Korean spicy soft tofu stew) Ingredients


  • 350g/12 ounces Korean tender tofu (sundubu)
  • 110g/3.9 ounces littleneck clams or pipis, cleaned
  • 3-4 banana prawns (80g/2.8 ounces), head, shells and guts eliminated
  • 100g/3.5 ounces enoki mushrooms, backside 4-5 cm stem eliminated and rinsed briefly in chilly working water
  • 2 small shiitake mushrooms (20g/ 0.7 ounces), cleaned, stem eliminated and thinly sliced
  • 1 egg
  • 1 stalk of inexperienced onion (10g/0.4 ounces), thinly sliced

Soup base

  • 1.5 cups dried kelp and anchovy inventory
  • 1 Tbsp Korean chili oil or impartial cooking oil
  • 2 Tbsp Korean chili powder or Korean chili flakes (gochugaru)
  • 1 tsp minced garlic
  • 1/2 Tbsp Korean fish sauce
  • 1/2 Tbsp Korean soup soy sauce or common kikkoman soy sauce
  • advantageous sea salt, to style
  • A couple of sprinkles of floor black pepper
  • A touch (about 1/2 tsp) of sesame oil

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* 1 Tbsp = 15 ml

** If you wish to be taught extra about Korean elements, examine my important Korean cooking elements record!

The best way to Make Sundubu Jjigae

1. Begin heating the pot on the range over medium low warmth and add the chili oil, chili powder, and garlic. Stir them effectively for about 1 min. Make sure that to not burn the chili powder.

2. Add the clams and shrimps and stir shortly to coat them with the chili sauce. Add the fish sauce and soy sauce then stir.

Sundubu Jjigae - Adding seafood

3. Add the dried kelp and anchovy inventory and boil it on medium-high warmth till it begins to boil quickly (2 to three minutes).

Sundubu Jjigae - Boiling soup base

4. Add the tofu, mushrooms, and egg and prepare dinner them for an additional 2 to three minutes. Season with salt, if required.

Sundubu Jjigae - Adding tofu, mushrooms and egg

5. High up with the inexperienced onion, black pepper and sesame oil. Serve sizzling with Korean rice and aspect dishes (banchan).

Love Korean meals? Browse heaps extra Korean recipes from my simple Korean recipe collections. And subscribe to my e-newsletter and observe alongside on Fb, Pinterest and Instagram for all the newest updates.

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