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We hope you got insight from reading it, now let’s go back to sundubu jjigae (korean soft tofu stew) recipe. You can cook sundubu jjigae (korean soft tofu stew) using 16 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Sundubu Jjigae (Korean Soft Tofu Stew):
- Use 800 ml Chicken soup stock
- You need 1 tsp Gochujang
- Take 1 block Tofu
- Prepare 50 grams Manila clams
- Prepare 1/2 packet Shimeji mushrooms
- Provide 80 grams Oysters
- Get 2 Ocellated octopus
- Prepare 1 Egg yolk
- Provide 1 portion Ramen noodles
- Use Dadaegi (Korean chili paste)
- Get 1 tbsp Sesame oil
- Get 1 tbsp Korean chili peppers (fine ground)
- Use 1 tsp Soy sauce
- Get 2 tsp Sugar
- Get 1 clove Grated garlic
- Take 1 thumb Grated ginger
Instructions to make Sundubu Jjigae (Korean Soft Tofu Stew):
- Wash the oysters with salt and katakuriko. Refer to - - https://cookpad.com/us/recipes/147239-how-to-prepare-oysters
- Remove the sand and salt from the clams. Refer to
- 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.
- Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer.
- Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done.
- After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!
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