Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sundubu-jjigae (korean spicy tofu stew). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Sundubu-jjigae (Korean Spicy Tofu Stew) is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Sundubu-jjigae (Korean Spicy Tofu Stew) is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have sundubu-jjigae (korean spicy tofu stew) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sundubu-jjigae (Korean Spicy Tofu Stew):
- Make ready 2 tbsp Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes)
- Prepare 1 tbsp sesame oil
- Make ready 2 cups pork belly sliced
- Prepare 1/2 cup napa kimchi
- Take 2 cups chicken stock
- Get 1 tsp salt
- Get 3 tbsp brown sugar
- Take 1 cup firm tofu cubes
- Get 2 stalks onion leaves (chopped in 1 in length)
Steps to make Sundubu-jjigae (Korean Spicy Tofu Stew):
- Sauté pork belly until fat is rendered.
- Mix gochugaru and sesame oil and make a paste. Set aside.
- Add kimchi to the pork belly and sauté for 30 seconds to a minute.
- Pour chicken stock and bring to a boil. Add salt and brown sugar.
- Add gochugaru paste and mix well.
- Add tofu and onion leaves. And cook for 3 more minutes. Serve hot and enjoy. 😊
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