Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, stew of tofu. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look 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 recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Stew of tofu is something which I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Stew of tofu:

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

Instructions 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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