date: 2020-10-08T09:24:25.410Z 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: Jeanette Douglas ratingvalue: 4.1 reviewcount: 47265 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: 166 calories recipecuisine: American preptime: "PT26M" cooktime: "PT36M" recipeyield: "4" recipecategory: Lunch ---  Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, sundubu-jjigae. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious. Sundubu-jjigae is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes yummy. They're fine and they look wonderful. Sundubu-jjigae is something that 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 begin with this particular recipe, we have to prepare a few components. You can cook sundubu-jjigae using 11 ingredients and 3 steps. Here is how you can achieve that. ##### The ingredients needed to make Sundubu-jjigae: 1. Get Broth 1. Prepare Dried kelp (arm size) 1. Prepare Anchovy (sachet) 1. Take 1/2 radish (sliced) 1. Make ready Ingredients 1. Take Pork belly (thinly sliced) 1. Prepare 1 pack tofu (regular) 1. Get 2 garlic 1. Prepare 1/4 onion 1. Take 1 tbsp chilli pepper 1. Prepare 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's going to wrap this up for this special food sundubu-jjigae recipe. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!