My Sundubu Jjigae
My Sundubu Jjigae

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, my sundubu jjigae. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My Sundubu Jjigae is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. My Sundubu Jjigae is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have my sundubu jjigae using 20 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make My Sundubu Jjigae:
  1. Get 1 block Tofu
  2. Get 1 several ~ 10 Clams
  3. Make ready 15 cm Japanese leek
  4. Make ready 1 Shiitake mushrooms
  5. Take 1/4 Onion
  6. Take 3 slice Sliced pork
  7. Take 1 Egg
  8. Prepare 1 Hot green chili
  9. Take 1 Chunky chili oil
  10. Make ready 1 White sesame seeds
  11. Take 1 Salt
  12. Prepare 200 ml Water
  13. Take Soup base
  14. Prepare 1 tbsp Sesame oil
  15. Make ready 1 tbsp Korean chili powder
  16. Make ready 1/2 tbsp Gochujang
  17. Get 1 tbsp Sake
  18. Get 1 tsp Sugar
  19. Prepare 1 Grated garlic
  20. Prepare 2 tbsp Dashida
Steps to make My Sundubu Jjigae:
  1. Roughly chop 15 cm of Japanese leek and place in a small dish.
  2. 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.
  3. Add 1/2 teaspoon of gochujang.
  4. Add 1/2 teaspoon of sugar. I like using soft brown sugar.
  5. Add grated garlic. I used the tubed kind.
  6. Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake.
  7. Mix well with a spoon.
  8. 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.
  9. Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour.
  10. Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water.
  11. I use this tofu because they're sold for 50 yen each in my neighborhood store.
  12. Spoon the tofu into the pot. Add 2 cups of water.
  13. Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this.
  14. 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.
  15. 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.
  16. 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!

So that’s going to wrap it up with this exceptional food my sundubu jjigae recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!