Recipes And How To Make Delicious, Easy And Practical Sundubu Jjigae

For those of you who are foodies, you must try this Korean dish.

Sundubu Jjigae is one of the most famous dishes in Korea itself. Where this dish has a taste that cannot be doubted, delicious and delicious you will feel when you try it.

You can get this dish by buying it at the nearest Korean restaurant. However, apart from buying it, you can also make it yourself at home. How to make it quite easy and practical. Well, for those of you who want to make it at home, to make it easier, you can see the recipe and how to make Sundubu Jjigae below.

Recipe Name

Recipes and How to Make Delicious, Easy and Practical Sundubu Jjigae

Cooking Time

Preparation:40 minutes

Cook:15 minutes

Total:55 minutes

Number of Servings

3 people

Ingredients and Seasonings to Make Delicious, Easy and Practical Sundubu Jjigae

Main Ingredients Sundubu Jjigae

500 g silken tofu
100 g white clams
100 g oysters
1 cup dashima broth
1 egg yolk
1 scallion
40 g salt

Seasonings for Making Sauces

1 cup cooking oil
30 grams of Doenjang (Korean tauco)
1 tablespoon finely chopped garlic
1/2 teaspoon pepper
1/2 tablespoon finely chopped ginger
1 1/2 cups red chili powder

How to Make Delicious, Easy and Practical Sundubu Jjigae

First, cut the white part of the leek that you have prepared until smooth. While the green part is separated which will be used as a spice.
Finely chop the garlic and ginger.
Prepare a pan, then put 1 cup of cooking oil into the pan. Boil the cooking oil in the pan using high heat for about 3-4 minutes. Before the cooking oil boils, add about 10 cm of green onion stalks. Reduce heat and simmer for another 5 minutes. If the scallions have smelled good, you can immediately turn off the fire. Then, chill.
As long as you wait for the cooking oil to cool, then you can move on to other jobs. Where you can wash white clams and oysters that have been prepared until clean so they don't smell fishy.
When it's done, add the doejang, onions, chopped ginger, red chili powder and pepper. Mix until evenly distributed.
Heat a pot or other utensil for cooking. Then roast this oil sauce for about 10 minutes.
Cook the cleaned white scallops together with the silken tofu, salt, 2/3 tablespoon of the oil sauce and 1 cup of Dasima seaweed broth in a stone pot.
When the food starts to boil, add the cleaned oysters along with the sliced scallions and egg yolks. Cook again for 2 minutes.
If you have, lift and serve this dish in a serving place.

Also Read Recipes and How to Make Delicious and Delicious Homemade Kimchi Jjigae

You can taste this very typical Korean dish. Serve while warm for a more delicious taste. In Korea itself, this one dish is always eaten with other Korean dishes. But especially for us, you can try to eat it accompanied by white rice.

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