German Version

Sundubu Jjigae Rezept Korean Soft Tofu Stew

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Copyright: RyuKoch

Serving(s): 1


Dashima * 1 Slice
Egg 1 Piece
Spring Onion 1 Piece
Gochugaru (Korean Chillipowder) * 2 Tbsp
Kimchi 100 gr
Garlic Clove 1 Piece
Myeolchi (dried anchovies) * 3
Oil (neutral) 1 Tsp
Salt 1 Pinch
Silken Tofu 1 Piece
Sesame Oil * 1 Tsp
Water 500 ml
Sugar 1 Pinch
Onion 0.5 Piece


Pot * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: no
Calories: ~ 350
Difficulty: 2/3
Country: koreanisch
Category: Suppe
Preparation: 5 Min.
Cooking Time 15 Min.
Total Time 20 Min.
no responsibility can be taken for this information

Hot, spicy and soft tofu that dissolves in your mouth. 

This traditional Korean soup is a soup classic, not just in Korea. The name can be translated into "soft tofu soup", as soft tofu is absolutely necessary. Try this tasty soup and replenish your body and mind with soothing warmth.

The special korean broth

Most of the korean soups are prepared with the Broth called "Dashima-Myeolchi-Yuksu". It is a broth made with water, kelp and dried anchovies. You can easily prepare this soup stock by boiling 2l waters with 3 small anchovies and on small kelp plate. When you cooked too much stock, just put the leftover into the fridge. 


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  1. First fry the kimchi with sesame oil in the pot.

  2. Add water and bring it to boil.

  3. Cut the onion, garlic, spring onion and add them.

  4. Now add the Dashima Myeolchi Yuksu and the Gochugaru.

  5. Cut the tofu into cubes (about 1cm x 1 cm). Be careful, because silk tofu disintegrates very easily. Add the tofu cubes into the soup.

  6. Cook everything for another 10 minutes.

  7. As a last step, arrange the Sundubu Jjigae in a bowl and add a raw egg. The egg is going to be cooked by the rest of the heat then.

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