KIMCHI SUNDUBU JJIGAE (SPICY KIMCHI SOFT TOFU STEW)
In Korean, sundubu is comfortable tofu and jjigae is stew. Historically it is made with further comfortable tofu however we selected to make this with Japanese high quality momen agency tofu from enzu.life which has a comfortable, dense texture and is richer in style. This stew is normally served with a bowl of rice however you’ll be able to have it as it’s or throw in some noodles.
It is tremendous simple to make and after getting all of the elements, it is prepared in NO TIME! All you have to do is throw in all of the elements in a pot with water, cook dinner and also you’re good to go.
INGREDIENTS
Kimchi (Recipe on feed)
Agency tofu enzu.life
Button mushrooms enzu.life
1 small onion
Marinated Bacon cubes (non-obligatory)
2 cups water (we used inventory water)
JJIGAE SAUCE RECIPE(combine all the things)
1 tbsp chilli flakes
1 tbsp gochujang paste
1 tbsp low sodium soy
1 tbsp minced garlic
1/2 tsp black pepper
1. Cook dinner Kimchi for a few minutes till comfortable
2. In a cooking pot place pepper & rice vinegar marinated bacon cubes (Vegetarians can skip this step)
3. Add remainder of the elements in the identical pot – Kimchi, mushrooms, tofu, onion, jjigae sauce and inventory water. Cook dinner on excessive flame till it begins boiling
4. Scale back the warmth and cook dinner for 10 minutes. High with spring onions and serve sizzling
5. Add salt if wanted
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