date: 2020-09-24T06:44:02.349Z 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: Eva Carlson ratingvalue: 4.6 reviewcount: 48483 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: 204 calories recipecuisine: American preptime: "PT27M" cooktime: "PT53M" recipeyield: "2" recipecategory: Lunch ---  Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sundubu-jjigae. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious. Sundubu-jjigae is one of the most popular of current trending meals in the world. It's simple, it is quick, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Sundubu-jjigae is something which I have loved my entire life. 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. To get started with this particular recipe, we have to prepare a few ingredients. 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. Take Broth 1. Prepare Dried kelp (arm size) 1. Get Anchovy (sachet) 1. Get 1/2 radish (sliced) 1. Prepare Ingredients 1. Take Pork belly (thinly sliced) 1. Take 1 pack tofu (regular) 1. Make ready 2 garlic 1. Make ready 1/4 onion 1. Get 1 tbsp chilli pepper 1. Make ready 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. ##### Steps 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's going to wrap this up for this special food sundubu-jjigae recipe. Thank you very much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!