take 12 - korean spicy soft tofu stew (sundubu jjigae)

apr 11, 2024 (thu).............made a 12th attempt

benchmark blog

i) my korean kitchen : https://mykoreankitchen.com/sundubu-jjigae/

ii) glebekitchen : https://glebekitchen.com/korean-pork-stew-kimchi-jjigae/

introduction

- it is one of korean signature home cooked dishes

main ingredients

- ~250g beef (seafood or pork is even a popular match)

- ~300g silk tofu

- 1/4 pc x onion

- some mushroom

- spring onion

- 1 clove garlic

- 1/2 tablespoon korean red chili paste (gochujang, must use korean origin)

- 1 teaspoon korean red chili powder (must use korean origin chili powder)

- egg

- sesame oil

soup base ingredients

- 1.5 cup kelp and anchovy stock

- 1 teaspoon soy sauce

- 1 teaspoon fish sauce

steps

1. thinly sliced beef, diced onion, garlic, spring onion and slice mushroom

2. boil about 300ml hot mail and add 1 kelp/ anchovy powder packet

3. boil for 2-3 mins............take out packet and set aside

4. heat up pan and add oil

5. stir fry onion and garlic until fragrant

6. add red chili paste and chili powder

7. add in beef

8. stir fry until ~80% cooked

9. add stock

10.  once boil up

11. add mushroom

12. add fish sauce

13. add soy sauce

14. add tofu

15. once boiled up...............add spring onion

16. add egg

17. egg white cooked

18. done

taste
-served with rice

-coz i cant take very spicy level..............to be authentic korean taste............should at least double the red chili paste and powder i use

areas of improvement

-though cant right level of spiciness............satisfy with this attempt