Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sundubu jjigae (korean soft tofu stew). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sundubu Jjigae (Korean Soft Tofu Stew) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Sundubu Jjigae (Korean Soft Tofu Stew) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have sundubu jjigae (korean soft tofu stew) using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sundubu Jjigae (Korean Soft Tofu Stew):

1. Take 800 ml Chicken soup stock
2. Get 1 tsp Gochujang
3. Get 1 block Tofu
4. Make ready 50 grams Manila clams
5. Get 1/2 packet Shimeji mushrooms
6. Get 80 grams Oysters
7. Make ready 2 Ocellated octopus
8. Get 1 Egg yolk
9. Prepare 1 portion Ramen noodles
10. Make ready Dadaegi (Korean chili paste)
11. Prepare 1 tbsp Sesame oil
12. Prepare 1 tbsp Korean chili peppers (fine ground)
13. Take 1 tsp Soy sauce
14. Get 2 tsp Sugar
15. Get 1 clove Grated garlic
16. Prepare 1 thumb Grated ginger

Steps to make Sundubu Jjigae (Korean Soft Tofu Stew):

1. Wash the oysters with salt and katakuriko. Refer to https://cookpad.com/us/recipes/147239-how-to-prepare-oysters (see recipe)
2. Remove the sand and salt from the clams. Refer to
3. Add all the ingredients for Dadaegi (Korean flavored chili paste) into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock.
4. Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer.
5. Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done.
6. After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!
7. Ready to serve and ENJOY!

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