date: 2020-10-20T19:46:47.681Z image: https://img-global.cpcdn.com/recipes/1d8ef46ffa94775a/751x532cq70/sundubu-jjigae-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/1d8ef46ffa94775a/751x532cq70/sundubu-jjigae-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/1d8ef46ffa94775a/751x532cq70/sundubu-jjigae-recipe-main-photo.jpg author: Donald Tucker ratingvalue: 4.6 reviewcount: 7948 recipeingredient: - " Broth" - " Dried kelp arm size" - " Anchovy sachet" - "1/2 radish sliced" - " Ingredients" - " Pork belly thinly sliced" - "1 pack tofu regular" - "2 garlic" - "1/4 onion" - "1 tbsp chilli pepper" - " Cooking oil" recipeinstructions: - "To make the broth, prepare a bowl of water, boil all the broth ingredients for 30 minutes then set aside." - "While, heat oil in a dolsot (the korean bowl), fry the onion, garlic, then followed by pork belly. Add the chilly powder then pour the kombu or broth in." - "After, add the tofu in then break into pieces. When it's cooked, crack an egg and bring it to boil or half. Sprinkle with green onion before serving." categories: - Recipe tags: - sundubujjigae katakunci: sundubujjigae nutrition: 112 calories recipecuisine: American preptime: "PT38M" cooktime: "PT44M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, sundubu-jjigae. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious. Dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, korean radish, onion, pork, pork belly, salt, sesame oil, soft tofu, sugar, vegetable oil. It's about time for some sizzling, comforting stew, isn't it? It's hot, spicy, filling, comforting, delicious, soft tofu stew and. Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. Sundubu-jjigae is one of the most favored of current trending foods on earth. It's enjoyed by millions every day. It is easy, it's fast, it tastes delicious. They are nice and they look fantastic. Sundubu-jjigae is something which I've loved my whole life. To get started with this particular recipe, we must prepare a few components. You can have sundubu-jjigae using 11 ingredients and 3 steps. Here is how you can achieve it. ##### The ingredients needed to make Sundubu-jjigae: 1. Make ready Broth 1. Prepare Dried kelp (arm size) 1. Get Anchovy (sachet) 1. Take 1/2 radish (sliced) 1. Take Ingredients 1. Take Pork belly (thinly sliced) 1. Get 1 pack tofu (regular) 1. Take 2 garlic 1. Get 1/4 onion 1. Prepare 1 tbsp chilli pepper 1. Get Cooking oil My husband and I are big fans of Korean cuisine, and one of our favorite dishes is sundubu jjigae. Sundubu jjigae is a korean stew that's made with soft tofu. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew! I kind of think of it more as soup then stew but I guess that's a. ##### Instructions to make Sundubu-jjigae: 1. To make the broth, prepare a bowl of water, boil all the broth ingredients for 30 minutes then set aside. 1. While, heat oil in a dolsot (the korean bowl), fry the onion, garlic, then followed by pork belly. Add the chilly powder then pour the kombu or broth in. 1. After, add the tofu in then break into pieces. When it's cooked, crack an egg and bring it to boil or half. Sprinkle with green onion before serving. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew! I kind of think of it more as soup then stew but I guess that's a. Sundubu - Spicy Korean Soft Tofu Stew. It's has to be my favorite dish to eat when I'm craving that Korean spice! At Incheon International Airport - you'll see many Koreans that have returned home. So that is going to wrap this up for this exceptional food sundubu-jjigae recipe. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!