How to Summer Tasty Sundubu

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How to Summer Tasty Sundubu
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How to Summer Tasty Sundubu Delicious, fresh and tasty.

Sundubu. What is Sundubu Jjigae (Korean spicy soft tofu stew, 해물 순두부 찌개)? Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food.

Manufactured sundubu is usually sold in tubes.

It is also the main ingredient in sundubu-jjigae (순두부찌개; "soft tofu stew").

Although the word sun in sun-dubu doesn't have a Sino-Korean origin, sun-dubu is often translated into Chinese and Japanese using the Chinese character 純, whose Korean pronunciation is sun and the meaning is "pure".

You can cook Sundubu using 20 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sundubu

  1. You need 3 of tubes of 220g soft tofu (cut into slices).

  2. It’s 1/4 tsp of salt (to season tofu).

  3. It’s 1 of green serrano chilli.

  4. Prepare 1 of red cayenne chilli.

  5. You need 1 dozen of oysters (remove shells).

  6. It’s 1 L of water and 1 tbsp salt (for rinsing oysters).

  7. It’s 300 g of pipi clams.

  8. Prepare 1 L of water and 1 tbsp salt (for soaking).

  9. Prepare 1 tbsp of salt (for soaking).

  10. You need 4 tbsp of vegetable stock (or 1 cube of vegetable stock).

  11. You need 1 bunch of enoki mushrooms (roots removed and separated).

  12. It’s 1 stalk of spring onions (diagonally sliced).

  13. Prepare 1 of egg.

  14. Prepare of soup seasoning:.

  15. It’s 1 tbsp of Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun).

  16. You need 1 tsp of Korean Fish Sauce.

  17. You need 1 tbsp of Korean soy sauce.

  18. It’s 1 tbsp of garlic (minced).

  19. You need 1 tbsp of crushed Korean Red Pepper Powder.

  20. You need 1 tbsp of sesame Sauce.

One of the most representative dishes of Korean cuisine is sundubu jjigae (순두부 찌개), halfway between a thick soup and a juicy tofu stew.

In Korean cuisine, a jjigae is a simmered or braised dish.

It's cow head boiled for hours and the meat from the head is nice and chewy.

Hey enjoyed the soup very much and it come with a great price.

Sundubu instructions

  1. Start boiling a 1 litre pot or clay pot of water..

  2. Combine the soup seasoning ingredients. Mix well and reserve..

  3. Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes..

  4. Chop spring onions, red and green peppers. Set aside..

  5. Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside..

  6. Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside..

  7. Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling..

  8. Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup..

  9. Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions..

  10. Break the egg and add it to the boiling soup. Serve..

I'm going to keep coming back here.

It's the kind of soup that makes you feel good inside on a cold day.

I'll probably try some soon tofu next time." How about sundubu-jjigae?

It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants.

I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!).