Sundubu Jjigae (Korean Tofu Soup)

Bahan-bahan

• 1T Sesame oil

• 2 Green onion, cut cross section

• 1C Kimchi

• 1pk Silken tofu (300g), chunk

• 1/2pk Enoki mushrooms (50g)

• 6 Napa cabbage leaves, Strip

• 1/2 Small carrots, julienne

• 2C Water

Gochujang sauce

• 1T Gochujang (Korean red paste)

• 1/2T Gochugaru or 1 dried chili peper (To taste or omit for children)

• 1t Sugar

• Salt to taste if necessary

• Your choice of seafood or hot pot style sliced pork

Arahan

• Mix gochujang sauce together.

• Add sesame oil to a claypot (or normal pot). Sauté white part of scallions and kimchi for a minute.

• Add 2 cups of water, then add gochujang sauce. Mix well. Bring to boil.

• Add napa cabbage, tofu, enoki mushrooms, bring to boil. Add your choice of protein and cook for 2 minutes. Add egg(s).

• Serve with chopped spring onions and toasted sesame seeds.

Nota

• You don’t really need to make the gochujang 1st. You can just add all the ingredients to the soup after adding water and bring it to boil.

• Tofu skin, fish cakes, or different mushrooms can be added to the soup as well.

• 1t fish sauce can be added to deepen the flavor more when use seafood.

• I like to add little bit more kimchi at the end of cooking so the soup has a different texture difference & strong Kimchi taste.