My Sundubu Jjigae.
This Delicious My Sundubu Jjigae using 20 easy ingredients and 16 easy steps. This is guide how cook this tasty food.
Ingredients of My Sundubu Jjigae
- Prepare 1 block of Tofu.
- Prepare 1 of several ~ 10 Clams.
- Prepare 15 of cm Japanese leek.
- It’s 1 of Shiitake mushrooms.
- You need 1/4 of Onion.
- You need 3 slice of Sliced pork.
- Prepare 1 of Egg.
- Prepare 1 of Hot green chili.
- It’s 1 of Chunky chili oil.
- You need 1 of White sesame seeds.
- It’s 1 of Salt.
- You need 200 ml of Water.
- It’s of Soup base.
- You need 1 tbsp of Sesame oil.
- Prepare 1 tbsp of Korean chili powder.
- It’s 1/2 tbsp of Gochujang.
- It’s 1 tbsp of Sake.
- Prepare 1 tsp of Sugar.
- Prepare 1 of Grated garlic.
- Prepare 2 tbsp of Dashida.
My Sundubu Jjigae instructions
- Roughly chop 15 cm of Japanese leek and place in a small dish..
- Add 1 tablespoon of Korean chili powder. It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups..
- Add 1/2 teaspoon of gochujang..
- Add 1/2 teaspoon of sugar. I like using soft brown sugar..
- Add grated garlic. I used the tubed kind..
- Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake..
- Mix well with a spoon..
- Soak the clams in water to de-sand. Put the prepared clams in a pot. I prefer using large clams for this. ※ I used small ones in this photo, so I added more..
- Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour..
- Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water..
- I use this tofu because they're sold for 50 yen each in my neighborhood store..
- Spoon the tofu into the pot. Add 2 cups of water..
- Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this..
- Simmer over medium heat and when it starts to bubble, drop in an egg. Add a pinch of salt to enhance the flavour. Sprinkle white sesame seeds and chunky chili oil to your liking before serving..
- I used dried cod to make the dashi stock. The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor..
- I followed one commenter's advice and lightly pan fried the chili powder before adding it to the pot. Just as I was told, the flavour changed noticeably. Be careful not to burn the chili!.