Sundubu Jjigae or Soft豆腐GydF4y2Ba炖recipe that is so easy to make and so delicious that my husband told me it’s almost as good, if not better than the ones at the restaurant! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was unfortunate how Tofu got such a bad wrap for being a healthy but bad tasting food. I wanted to tell those people that it’s because you just don’t know how to make good tofu and cook it in a tasty way. Anyway, I was so surprised to see Sundubu (Soft Tofu) Jjigae as the most requested dish from my readers in my recent survey of “What should I cook next?” And this wasn’t even in my list of choices! Well, I should have known…
在我们附近开业的第一个豆腐餐厅几年后，我的丈夫在没有这个jjigae的情况下不能去一个星期。很多次，当我们在讨论去吃晚餐的地方时，我的女儿和我最终与我的丈夫争论..“没有!!!不是再次豆腐的房子!!!“有时我的丈夫会给我的女儿买一顿愉快的饭菜，以便他可以去他的修复。这些主人总是如此理解。多年来，尽可能想象，她已经学会了享受它 - 可能不是她爸爸。GydF4y2Ba
如果你去过韩国豆腐餐厅,你probably have seen all the different variations of Sundubu Jjigae – plain or original (which is usually just tofu alone), beef, pork, seafood, combination of meat and Kimchi.. the list goes on and on. But in order to really experience the authentic taste, you first need to find a recipe where just the tofu alone will taste good enough. Once you have the basic recipe figured out, then you can easily add any ingredients and they will naturally enhance the flavor even further.
Time: 7 min Yields: 3 Tbs of sauce
Sundubu Jjigae Yangnyeom的成分（양념）GydF4y2Ba
- 2T+ 1 tsp of Korean red chili powder (고추가루 gochugaru)
- 1Tsoy sauce
- 1/4 TSP海盐GydF4y2Ba
- 1 T米林或缘故GydF4y2Ba
2。在中等高温下酱油罐中加热油。GydF4y2BaAdd gochu yangnyeom (chili sauce)into pot and stir regularly to prevent the mixture from burning. Stirring will also make sure the oil gets mixed in completely with the chili powder mix. Stir for 3 to 4 minutes until the sauce looks like below. Set aside.
成分s for Sundubu Jjigae
- 1 T Gouchu Yangnyeoom for Sundubu Jjigae（上面制备的辣味酱）GydF4y2Ba
- 1/2 C water
- 1/2 tsp salt
- 1 TSP Guk Kanjang（국간장韩国酱油汤） - 见GydF4y2Ba知道你的酱油GydF4y2Ba
- 1/2 TSP剁碎的Saewoojeot（새우젓） - 发酵虾GydF4y2Ba
- 1茶匙鱼酱（멸치젓myulchijeot） - 发酵凤尾鱼酱GydF4y2Ba
1。Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover the tofu.分手豆腐GydF4y2Bainto smaller pieces with a spoon.
Oops.. the expiration date says April 1st…But since the package has not been opened, I decided to open it and taste it. It was still good! So I just went ahead and used it. Nobody got sick so no worries… By the way, how can you tell if a tofu is still fresh enough to eat? First smell it, fresh tofu will almost smell like nothing but spoiled tofu will smell a little sour. Opened tofu packages spoil pretty quickly (within a few days) so use it up quickly and always smell and closely examine package tofu before you use it. Firm tofu that is packaged with water will turn yellow around the edges and also start to feel slimy if it has gone bad.
2。GydF4y2BaStir 1 T of the gochu yangnyeom (chili sauce) to the pot。Add additional salt, guk kanjang, saewoojeot and fish sauce to really complete the flavor. Start cooking the jjigae on medium high heat and once it starts to boil, turn heat to low. Let it simmer for 7-10 minutes. Take it off the heat and bring it to the table. Add green onions and crack one egg and drop it into the pot while it’s still bubbling. Depending on your personal taste, you can break up the egg to have it cooked completely or let the egg stay whole in the jjigae if you enjoy eating soft boiled eggs. This is how my husband likes to eat his egg and it is certainly a treat to have a soft boiled egg surprise in your jjigae.
Sundubu Jjigae Yangnyeom的成分 - 制作3汤匙酱 - 只需要1汤匙GydF4y2Ba
- 18.GydF4y2BaGGydF4y2Ba韩国人red chili powder(고추가루 gochugaru, 1 tsp = 3g)
- 1GydF4y2BaTbspsoy sauce
- 1GydF4y2Batspoyster sauce(굴쏘스)
- 2GydF4y2BaTbspvegetable oil
- 1GydF4y2Ba捏GydF4y2Bablack pepper
成分s for Sundubu Jjigae
- 11GydF4y2Baoz额外的软豆腐（순두부sundubu）GydF4y2Ba(1 pack = 11 oz)
- 1GydF4y2BaTbspGochu yangnyeom为Sundubu JjigaeGydF4y2Ba（上面准备的辣椒酱）GydF4y2Ba
- 1GydF4y2BatspGuk kanjang(국간장 korean soy sauce for soup – see Know your Soy Sauce)
- 1/2tsp剁碎的saewoojeot.GydF4y2Ba（새우젓 - 发酵虾）GydF4y2Ba
- 1GydF4y2Batspfish sauce(멸치젓 myulchijeot – fermented anchovy sauce)
- 1GydF4y2BaTbspchopped green onions
How to make Chili Seasoning Sauce (Gochu Yangnyeom)
Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover tofu. Break up tofu with a spoon, into smaller pieces.
将1汤匙Gouchy yangnyeom（辣椒酱）搅拌给锅。添加额外的盐，ugk kanjang，雪松和鱼酱。GydF4y2Ba
Take it off heat and bring it to the table. Add green onions and crack one egg and drop it into pot while it’s still bubbling.
- 泡菜风味 - 用豆腐加入约3-4吨切碎的yabo电子游艺泡菜。自泡菜相当咸，调整盐和酱油和其他鱼类酱汁。这是我的联系GydF4y2BaKimchi Sundubu Jjigaepost.
- 肉味 - 用豆腐加入约3吨切片牛肉（yabo电子游艺炖肉）或切片猪肉（肩部）。煮几点少，以确保所有的肉都完全煮熟。GydF4y2Ba
- seafood flavor – add any combination of fresh shrimp, clams, fish egg or oysters with the tofu.
- mushroom flavor – add a handful of sliced shitake, white or oyster mushrooms
- 组合 - 添加上述成分的任何组合，它都会味道好！只需记住将调味料添加到增量金额，以确保它不会变得过于咸。GydF4y2Ba
Also a great recipe for college students or singles to have because once you have the yangnyeom made, the rest is so easy and quick that it would take no time and very few ingredients to make it. So I hope you enjoy this wonderful gluten free, meatless, low fat, high protein dish that’s both delicious and filling. Also, please try the different variations and find your own favorite combination. Would love to hear what your favorites are!!!
最近,当我访问我的女儿在她的学校, I made a batch of the gochu yangnyum (3T) + fish sauce(3 t) + gook kanjang (2 T) + salt (1 1/2 t) and also bought her few packets of the sundubu. She was able to make the sundubu jjigae with just the yangnyeom at her dorm and she said it came out great. I think she said she increased the amount of the yangnyeom a bit since there was no other ingredients to add. So kids, the next time you visit home, make a batch of the yangnyeom and bring it back with you to your dorm!