Korean Soft Tofu Stew (Sundubu Jjigae)

Name: Korean Soft Tofu Stew (Sundubu Jjigae)
Ingredients: 4 strips or about 100 grams Bacon; half of a small Small onion; one thin slice (or one small round pink/red radish) Korean radish; about 1/4 cup, root end only Scallion (Tepa); 6 to 8 slices Carrots; 3-4 thin slices Zucchini or squash; 1 tablespoon, finely minced Fresh garlic; 1 tablespoon Korean gochugaru (or coarse ground paprika); 2 1/2 cups Hot water; one tea bag or equivalent Tashi mix (dried anchovies, sea kelp, scallions, dried shrimp) or Tashi naru and small piece of dry sea curl; 2 packets (about 11 oz each) Extra soft tofu (Silken sundubu); 1 teaspoon Brown sugar; 1/2 tablespoon Gochujang (extra salty soy sauce for broth); 1 teaspoon Beef bouillon powder (optional); a drizzle Sesame oil

15 ingredients · from Modern Pepper

Ingredients

4 strips or about 100 grams Bacon
half of a small Small onion
one thin slice (or one small round pink/red radish) Korean radish
about 1/4 cup, root end only Scallion (Tepa)
6 to 8 slices Carrots
3-4 thin slices Zucchini or squash
1 tablespoon, finely minced Fresh garlic
1 tablespoon Korean gochugaru (or coarse ground paprika)
2 1/2 cups Hot water
one tea bag or equivalent Tashi mix (dried anchovies, sea kelp, scallions, dried shrimp) or Tashi naru and small piece of dry sea curl
2 packets (about 11 oz each) Extra soft tofu (Silken sundubu)
1 teaspoon Brown sugar
1/2 tablespoon Gochujang (extra salty soy sauce for broth)
1 teaspoon Beef bouillon powder (optional)
a drizzle Sesame oil

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Method

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Watch the original: “Korean Soft Tofu Stew (Sundubu Jjigae)” by Modern Pepper. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.