Sundubu Jjigae
Ingredients
- 1 container silken tofu
- 1 scallion
- ¼ onion
- ¼ zucchini (or Korean squash)
- ¼ jalapeno pepper
- 1 egg
- 1 ½ cups water
- 1 Tbsp sesame oil
- 2 Tbsp vegetable oil
- 1 Tbsp gochugaru (or more, if you like spicy)
- salt to taste
- 1 tsp sugar
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 Tbsp garlic minced
- 1 tsp dashi powder
Instructions
- Chop up your scallion, onion, pepper (smaller pieces), squash into bite size bits.
- In the bottom of an empty pot, add sesame oil and vegetable oil.
- Add scallion and onion and cook until fragrant in medium heat (if you want to add meat, this is where you add pork or beef and pan fry).
- Add 1 - 1 ½ Tbsp gochugaru (depends on how spicy you want it) and fry until infused in the oil. Mix in sugar, oyster sauce, and soy sauce.
- Then add 1 ½ cups water.
- For a deeper flavor, you can add 2 cups of anchovy broth (+ mushroom, dashi if you have) boiled in advance.
- Now bring to full boil, then add the squash, garlic, and pepper.
- Add the silken tofu in the end and boil 3 minutes.
- Turn off heat and add egg, then serve when the egg is almost poached. Enjoy with a bowl of rice!
Notes
Recipe inspired by KFood