Easiest Way to Make Award-winning My Sundubu Jjigae
Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Simple Way to Make Quick My Sundubu Jjigae. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Sundubu Jjigae, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Sundubu Jjigae delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Sundubu Jjigae is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can cook My Sundubu Jjigae using 20 ingredients and 16 steps. Here is how you cook that.
I am in the process of improving my sundubu hot pot recipe and have attempted many times to recreate the taste of my favorite restaurant. My recipe has not been perfected yet, but I published this because I thought I might able to pick up some hints. If there are other sundubu scholars out there, please leave some comments! I'm hoping to exchange some good ideas.
I don't have a Korean pot but I use a Japanese earthenware pot for 1-2 people. This recipe is really for one person but the amount can be easily adjusted by adding more tofu. Recipe by Aokoro
Ingredients and spices that need to be Make ready to make My Sundubu Jjigae:
- 1 block Tofu
- 1 several ~ 10 Clams
- 15 cm Japanese leek
- 1 Shiitake mushrooms
- 1/4 Onion
- 3 slice Sliced pork
- 1 Egg
- 1 Hot green chili
- 1 Chunky chili oil
- 1 White sesame seeds
- 1 Salt
- 200 ml Water
- Soup base
- 1 tbsp Sesame oil
- 1 tbsp Korean chili powder
- 1/2 tbsp Gochujang
- 1 tbsp Sake
- 1 tsp Sugar
- 1 Grated garlic
- 2 tbsp Dashida
Steps to make My Sundubu Jjigae
- Roughly chop 15 cm of Japanese leek and place in a small dish.
- Add 1 tablespoon of Korean chili powder. It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups.
- Add 1/2 teaspoon of gochujang.
- Add 1/2 teaspoon of sugar. I like using soft brown sugar.
- Add grated garlic. I used the tubed kind.
- Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake.
- Mix well with a spoon.
- Soak the clams in water to de-sand. Put the prepared clams in a pot. I prefer using large clams for this. ※ I used small ones in this photo, so I added more.
- Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour.
- Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water.
- I use this tofu because they're sold for 50 yen each in my neighborhood store.
- Spoon the tofu into the pot. Add 2 cups of water.
- Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this.
- Simmer over medium heat and when it starts to bubble, drop in an egg. Add a pinch of salt to enhance the flavour. Sprinkle white sesame seeds and chunky chili oil to your liking before serving.
- I used dried cod to make the dashi stock. The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor.
- I followed one commenter's advice and lightly pan fried the chili powder before adding it to the pot. Just as I was told, the flavour changed noticeably. Be careful not to burn the chili!
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