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🔽Other jjigae, soup and tteokbegi dishes
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Sundubu-jigae Ingredients (2-3 servings)
Tofu (silk) -- 200~250g
Clams -- 100g
Kimchi -- 60g
Pork -- 100g
Egg -- 1
Onion -- 30g
Spring onion -- 20g
You can add garland chrysanthemum, enoki mushroom, etc. as you like.
Seasoning
Chili powder -- 1 to 1.5 tbsp
Gochujang (red pepper paste) -- 1 tsp
Mirin (sweet cooking sake) -- 1 Tbsp
Cooking sake -- 1 Tbsp
Soy sauce -- 1 Tbsp
Sesame oil -- 1 tsp
Salad oil -- 1 tbsp
Garlic -- 1 tsp
Dashi broth -- 280-300ml
If you don't have broth -- 1 teaspoon dashi broth
Salted sea bream -- 1 tablespoon (do not add the juice)
If you don't have salted mysid -- 1 to 2 teaspoons canary extract
Pepper -- a little
How to make dashi broth (can be used for 2~3 days if kept refrigerated)
Water -- 2L
Niboshi (dried sardines) -- 15 pieces (25-30g)
Kelp -- 10g
Green part of leek -- 1 stick
If you have, a little onion and carrot
Use the leftover broth for miso soup or other soups. (Can be kept refrigerated for 3 days)
For more information, please visit
The official blog: Korean home cooking that's as good as a Korean restaurant! He is the author of the Korean home-style cuisine "Shin Ajiri".
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Presides over the Korean cooking school "hansamo".
[Media Appearance History
kankoku-ryouri.jp/media/
TBS TV "Hanamaru Market
NHK World "Japan's Popular Korean Cooking Class
NHK World "Japan's Popular Korean Cooking Class" TV Asahi "Morning Bird
The Yomiuri Shimbun
Korean food recipe corner, Korea Agricultural and Marine Products Distribution Corporation
Korean food recipe corner, Unification Daily
In charge of the Korean food recipe corner of the Unification Daily News
Lecturer
Keiyo Gas Cooking
Towa Towa Regional Learning Center
Responsible for many events at the Korean Food Fair
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22 июл 2024
