Authentic Sundubu Jjigae Recipe: A Taste Of Korea With Maangchi

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Sundubu Jjigae Recipe Maangchi

Classic Sundubu Jjigae

1. Heat a pot over medium heat and add some sesame oil.
2. Add minced garlic, sliced onion, and diced tofu to the pot and sauté until fragrant.
3. Pour in some anchovy or seafood broth and bring to a gentle simmer.
4. Add in gochugaru (Korean red pepper flakes), soy sauce, and salt to taste.
5. Crack an egg into the pot and gently stir to create a creamy texture.
6. Top with sliced green onions and serve hot with a side of rice.

Spicy Seafood Sundubu Jjigae

1. In a pot, heat up some vegetable oil and sauté chopped onions, garlic, and ginger until fragrant.
2. Add in mixed seafood (shrimp, squid, and clams) and cook until slightly opaque.
3. Pour in seafood broth and bring to a simmer.
4. Stir in gochugaru, gochujang (Korean red pepper paste), and soy sauce.
5. Add soft tofu and crack an egg into the pot, stirring gently.
6. Garnish with sliced green onions and serve with a side of steamed rice.

Vegan Sundubu Jjigae

Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi
Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi

1. Heat a pot with sesame oil and sauté diced mushrooms, onions, and zucchini until softened.
2. Pour in vegetable broth and bring to a gentle boil.
3. Add gochugaru, soy sauce, and salt to taste.
4. Place soft tofu in the pot and crack an egg for added creaminess (optional for vegans).
5. Top with sliced green onions and serve hot with a side of quinoa or rice.

Explore the world of sundubu jjigae recipe Maangchi and get creative with different variations to suit your taste preferences. Enjoy the comforting and flavorful goodness of this Korean spicy tofu stew!