KOREAN TOFU SOUP HOW TO

Make sure not to burn the chili powder.Korean Soft Tofu, Sundubu-jjigae (or sometimes I see called Soondubu-jjigae) is incredible. Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic.

KOREAN TOFU SOUP HOW TO

** If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list! How to Make Sundubu Jjigaeġ.

1/2 Tbsp Korean soup soy sauce or regular kikkoman soy sauce.

2 Tbsp Korean chili powder or Korean chili flakes (gochugaru).

1 Tbsp Korean chili oil or neutral cooking oil.

1 stalk of green onion (10g/0.4 ounces), thinly sliced.

2 small shiitake mushrooms (20g/ 0.7 ounces), cleaned, stem removed and thinly sliced.100g/3.5 ounces enoki mushrooms, bottom 4-5 cm stem removed and rinsed briefly in cold running water.3-4 banana prawns (80g/2.8 ounces), head, shells and guts removed.110g/3.9 ounces littleneck clams or pipis, cleaned.350g/12 ounces Korean soft tofu (sundubu).Ingredients for Sundubu Jjigae, 2 to 3 servings

As an indicator, my 1.7 L pot (as seen on the video above) holds the ingredients quite comfortably (no boiling over!). Make sure your pot is large enough to hold all the ingredients listed below, otherwise it can boil over. It makes the stew look simply more appetizing. However, you will notice that when you use Korean chili powder, the color of the stew is more vibrantly red than when you use chili flakes. Ultimately you can use either types of chili seasonings in this recipe. Korean chili powder is a finer version of Korean chili seasoning than Korean chili flakes. Korean Chili Powder vs Korean Chili Flakes.This oil is actually a bit spicier than my homemade chili oil and gives less depth of flavor and color. I also have tried this S&B La-Yu chili oil in sundubu jjigae and it worked well. Alternatively, you can also use store bought Korean chili oil instead. You can certainly make sundubu jjigae without it, but I love the outcome when I add it.Ĭheck my homemade Korean chili oil recipe. It adds nice bright red color to the dish and it brings out the rich depth of flavor. Korean chili oil is commonly used when you make spicy soup such as today’s recipe or yukgaejang (spicy beef soup) etc. But you can use either one for this stew. I personally prefer to work with the cylinder shape soft tofu because it’s easier and quicker to add to the soup/stew. The most common one is packaged in a long cylinder shape plastic bag and the other one is packaged in a regular tofu plastic container. I want to highlight that there are two different types of soft tofu available at a Korean grocery store. Nonetheless, it’s a refreshing, delicious and very comforting stew you can enjoy any time of the year! Watch How I Make Sundubu Jjigae (Video) A spicier version can potentially make you sneeze while you’re cooking and may even tickle your throat. Also, whether you used chili oil or neutral oil. Nevertheless, the spiciness of the stew can vary depending on the types of chili powder / chili flakes you use. In general, sundubu jjigae is a bit spicy though I think my recipe is in the modest pepper scale. You can really taste the refreshing and clear tasting soup. kimchi, minced pork and seafood) but by far my favorite version is the seafood version known as Haemul Sundubu Jjigae (해물 순두부 찌개). There are a few different ways to make sundubu jjigae using different ingredients (e.g. Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. What is Sundubu Jjigae (Korean Spicy Soft Tofu Stew) (“Jjigae” means stew in Korean.) If you haven’t checked out those two recipes yet, you should! They are two of my most popular Korean soup recipes as well. I think sundubu jjigae is one of the top 3 sought after Korean stews, along with kimchi jjigae and doenjang jjigae. Today I want to share a popular Korean stew – Sundubu Jjigae or Soondubu Jjigae (순두부 찌개, Korean spicy soft tofu stew) recipe.

Korean tofu soup