The Ultimate Korean Cookbook: 111 Dishes From Korea To Cook Right Now by Bodic Slavka

The Ultimate Korean Cookbook: 111 Dishes From Korea To Cook Right Now by Bodic Slavka

Author:Bodic, Slavka [Bodic, Slavka]
Language: eng
Format: epub, mobi
Published: 2020-11-29T16:00:00+00:00


Korean Tofu Stew (Sundubu Jjigae)

Preparation time: 5 minutes

Cook time: 7 minutes

Nutrition facts (per serving): 256 cal (15g fat, 18g protein, 4g fiber)

Korean Tofu Stew is one of the traditional Korean entrées made from tofu, mushrooms, and sauces.

Ingredients (4 servings)

12 oz. (350 g) Korean soft tofu

4 oz. littleneck clams, cleaned

3 banana prawns, shells, and guts removed

3 ½ oz. (100 g) enoki mushrooms

2 shiitake mushrooms, cleaned, thinly sliced

1 egg

1 stalk green onion, sliced

Soup base

1 ½ cup dried kelp and dried anchovy stock

1 tablespoon Korean chili oil

2 tablespoons Korean chili powder

1 teaspoon garlic, minced

½ tablespoon Korean fish sauce

½ tablespoon soy sauce

Sea salt, to taste

Black pepper, to taste

A dash of sesame oil

Preparation

Sauté the garlic, chili powder, and chili oil in a stockpot over medium-low heat for 1 minute. Stir in the shrimp and clams, and then mix well. Add the oy sauce and fish sauce. Add anchovy stock and dried kelp. Then cook for 3 minutes. Stir in the egg, mushrooms and tofu, and then cook for 3 minutes. Adjust the seasoning with salt. Garnish with the sesame oil, black pepper, and green onion. Serve warm.



Download



Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.