Sundubu jjigae (spicy Korean tofu stew)
Yeung Man Cooking · ♥ 3.2K likes · 94.3K views · 3 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp garlic
- 1 whole shallot
- 2 tbsp sesame oil
Add two tablespoons of gochujang and cook two to three minutes.
- 2 tbsp gochujang or Korean chili paste
- 6 cup veggie stock or water
- ½ lb soft or silken tofu
- 2 tsp salt
Add six cups of veggie stock or water, half a pound of soft or silken tofu and two teaspoons of salt.
Cook about 45 minutes; when it comes to a boil, turn the heat to low.
Back to a bubble and topping
- green onion
Right before serving, turn the heat back to medium to bring it to a gentle bubble, and top with fresh green onions.