Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, sundubu-jjigae (korean spicy tofu stew). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sundubu-jjigae (Korean Spicy Tofu Stew) is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Sundubu-jjigae (Korean Spicy Tofu Stew) is something which I have loved my entire life.

What is Sundubu Jjigae (Korean Spicy Soft Tofu Stew) Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. As the name sundubu jjigae (or 순두부찌개) implies, this spicy Korean stew (jjigae) is made with a special type of fresh, uncurdled tofu (sundubu or soondubu) with an extremely soft texture. The stew gets its heat from gochugaru, or ground Korean chili pepper. Paired with well-fermented vegan kimchi and that ultra-soft Korean silken tofu, sundubu jjigae is seriously one of the heartiest Korean stews there is.

To get started with this recipe, we have to prepare a few ingredients. You can have sundubu-jjigae (korean spicy tofu stew) using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sundubu-jjigae (Korean Spicy Tofu Stew):

1. Make ready 2 tbsp Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb (hot pepper flakes)
2. Get 1 tbsp sesame oil
3. Make ready 2 cups pork belly sliced
4. Make ready 1/2 cup napa kimchi
5. Get 2 cups chicken stock
6. Get 1 tsp salt
7. Take 3 tbsp brown sugar
8. Take 1 cup firm tofu cubes
9. Get 2 stalks onion leaves (chopped in 1 in length)

It's hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!) and it's been watched over a million times on YouTube (!!). In Korean, sundubu means "tofu" but a variety of soft, fresh, undrained, unpressed tofu, commonly known as silky tofu or soft tofu. The sundubu jjigae is therefore tofu stew.

Instructions to make Sundubu-jjigae (Korean Spicy Tofu Stew):

1. Sauté pork belly until fat is rendered.
2. Mix gochugaru and sesame oil and make a paste. Set aside.
3. Add kimchi to the pork belly and sauté for 30 seconds to a minute.
4. Pour chicken stock and bring to a boil. Add salt and brown sugar.
5. Add gochugaru paste and mix well.
6. Add tofu and onion leaves. And cook for 3 more minutes. Serve hot and enjoy. 😊

In Korean, sundubu means "tofu" but a variety of soft, fresh, undrained, unpressed tofu, commonly known as silky tofu or soft tofu. The sundubu jjigae is therefore tofu stew. Besides the tofu jjigae, there are many variations of jjigae: made with meat, seafood or vegetables, but always between a soup and stew. Sunday is our official stew day in the NL Household, especially in the winter. On a brutal cold day in NY we all need a steaming soup to warm us up— walking to the train is no joke in the wind.

So that is going to wrap this up for this exceptional food sundubu-jjigae (korean spicy tofu stew) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!