Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sundubu-jjigae (korean spicy tofu stew). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sundubu-jjigae (Korean Spicy Tofu Stew) is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Sundubu-jjigae (Korean Spicy Tofu Stew) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have sundubu-jjigae (korean spicy tofu stew) using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sundubu-jjigae (Korean Spicy Tofu Stew):
- Prepare 2 tbsp Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes)
- Make ready 1 tbsp sesame oil
- Make ready 2 cups pork belly sliced
- Take 1/2 cup napa kimchi
- Get 2 cups chicken stock
- Take 1 tsp salt
- Prepare 3 tbsp brown sugar
- Make ready 1 cup firm tofu cubes
- Prepare 2 stalks onion leaves (chopped in 1 in length)
Instructions 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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