0 Reviews
22 Jun 2021
Side Dishes

Sundubu jjigae is a Korean stew that has soft (uncurdled) tofu as a main component. There are a few other methods to prepare sundubu jjigae with various ingredients (e.g., kimchi, minced pork, and seafood), but my favorite is the seafood version called as Haemul Sundubu Jjigae (). You can definitely taste the soup's refreshing and clear flavor.
by Alexis Vill
Ingredients
US Customary
Metric
2.00 cup of anchovy kelp-stock stock (or beef, chicken, or vegetarian stock), recipe below.
8 qty of ounces skirt steak (or any tender cuts of beef), chopped into small pieces
1 qty of medium onion (about 140 grams), diced
2 qty of garlic cloves, minced
2 qty of green onions, sliced diagonally into 1 inch long
1 tbsp of cooking oil
2 qty of tubes of sundubu (soft tofu),11 ounce each
2 tbsp of fish sauce
0.5 tsp of kosher salt
2 qty of eggs, optional
3 tbsp of gochu-garu (Korean hot pepper flakes)
2 tbsp of toasted sesame oil
0.25 tsp of ground black pepper
8 cup of water
8 qty of large dried anchovies with the guts and heads removed
8 qty of ounces peeled radish, sliced thinly
0.25 qty of ounce (about 10 grams) dried kelp
Servings
Prep Time:
15 Mins
Cook Time:
20 Mins
Total Time:
35 Mins
Servings:
People
Category:
Side Dishes