SUNDUBU JJIGAE (KOREAN SOFT TOFU STEW)
Serves 1
Directions
- 1Trim off the ends of the enoki mushrooms and wash them thoroughly.
- 2Add sesame oil to a pot.
- 3Add chopped garlic to the pot and sauté.
- 4Add chopped whitish part of spring onion to the pot and sauté until aromatic.
- 5Add soy sauce to the pot.
- 6Add oyster sauce to the pot.
- 7Add Gochugaru (Korean chili flakes) to the pot.
- 8Add kimchi to the pot.
- 9Add sugar to the pot.
- 10Sauté for a minute.
- 11Add water to the pot and bring to a boil.
- 12Add salt to taste and stir.
- 13Add shrimps to the pot and simmer until they turn orange.
- 14Add enoki mushroom to the pot.
- 15Add chopped spring onion to the pot.
- 16Slice the Korean soft tofu pack open.
- 17Squeeze the soft tofu into the pot.
- 18Break the soft tofu into smaller pieces with a spoon.
- 19Crack an egg into the stew.
- 20Garnish with more chopped spring onion.
Ingredients
- 1.5 cup Kimchi
- 1 pack Enoki Mushroom
- Sesame Oil
- 3 cloves, chopped Garlic
- chopped Spring Onion (Whitish Part)
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 2 tbsp Gochugaru (Korean Chili Flakes)
- 0.25 cup Kimchi Juice
- 1 tsp Sugar
- 1 cup Water
- to taste Salt
- 5 pcs Shrimps
- 1 pack Korean Soft Tofu
- 1 pc Egg
- Chopped Spring Onion
Equipment
potknifechopping boardwooden spoon
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