Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, stew of tofu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sundubu-jjigae (순두부찌개, -豆腐–) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. See recipes for Sundubu Jjigae (순두부찌개) Korean tofu stew too. Today's recipe is an all-beef version of Korean spicy soft tofu stew called sundubu-jjigae. This stew is savory, spicy, comforting, delicious, and easy to make, which is why it's so popular with Koreans and.

Stew of tofu is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Stew of tofu is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook stew of tofu using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Stew of tofu:

1. Take 900 ml [A]・cooking alcohol
2. Prepare 1.5 tsp ・salt
3. Take 1.5 tsp ・soy sauce
4. Take 1.5 tsp ・sweet sake
5. Prepare 3 tbsp ・starch powder
6. Prepare 6 tbsp ・water
7. Take 450 g ・chicken thigh
8. Take 0.5 ・carrot
9. Get 0.25 ・chinese cabbage
10. Get 3 tsp [B]・juice of ginger
11. Get ・salt and pepper a little
12. Make ready 1.5 tbsp ・starch powder
13. Make ready 3 blocks ・tofu
14. Prepare 3 tsp ・sesame oil

Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. There are a few different ways to make sundubu jjigae using different ingredients (e.g. kimchi, minced pork and. (순두부찌개, Soft Tofu Stew). Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu.

Steps to make Stew of tofu:

1. Boil japanese style soup stock in a flying pan.
2. Cut into bite-size chicken thigh. After that, seasoned with [B] and put in (1).
3. Quarter slice carrot and bite-size chinese cabbage put in (1).
4. Lightly drained tofu put in (2) and break into bite-size. After that, add [A] and dissolve starch powder with water.
5. When the soup is charged with thickened and comes to a boil, add the sesame oil and mixed.
6. Ready to serve and ENJOY!

Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu. Same goes for soon tofu, can't I just use normal tofu and just crumble it like done in the video? I haven't made this in years. I need to go to the Korean market and buy (far too much) soon tofu.

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