Hi, this is Jia.
I would like to share my favorite Korean recipes with you.
I've been running Korean cooking class and food tour company in Seoul, Korea for the last 10 years.
I wanted to share my secret recipes which are both easy to make and delicious.
I hope you enjoy my video!
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Sundubu Jjigae
Ingredients
Sundubu or silken tofu----------------------------------------------------------------- 350g
Zucchini, cut into bite sizes---------------------------------------------------------- 100g
Onion, cut into bite sizes-------------------------------------------------------------- 60g
Shiitake mushroom, cut into bite sizes---------------------------------------- 50g
Green onion, sliced----------------------------------------------------------------------- 1/3 stalk
Garlic, minced------------------------------------------------------------------------------- 2 cloves
Egg (optional)------------------------------------------------------------------------------- 1
Fish sauce------------------------------------------------------------------------------------ 1 tbsp
Salt----------------------------------------------------------------------------------------------- 1/3 tsp
Mirim or rice wine------------------------------------------------------------------------ 1 tbsp
Assorted seafood (cocktail shrimp, clams, squid)---------------------- 80g
Vegetable stock (unseasoned)--------------------------------------------------- 400cc
Chili oil
Vegetable oil------------------------------------------------------------------------------- 1 tbsp
Sesame oil---------------------------------------------------------------------------------- 1 tbsp
Gochugaru---------------------------------------------------------------------------------- 1 tbsp
Gochujang---------------------------------------------------------------------------------- 1/2 tbsp
Instructions
1. Cut sundubu in half and set aside
2. Chop garlic and add oil to thick bottom small pot put gochugaru(Korean chili flakes), gochujang and mix. Stir fry until you see little bubbles. Add garlic and seafood and stir fry for 1 minute. Add mirim and vegetable stock and bring it to a boil
3. Cut zucchini, mushrooms and onion into bite sizes. Slice green onion
4. Scoop in vegetables and cook until they’re half cooked. Then add sundubu to the pot and season with soy sauce and salt. Skim off if needed
5. Add green onion and egg. Cook it for another 2 minutes with lid on until egg looks par cooked
6. Serve it hot with steamed rice
More information
WebSite : www.ongofood.com
Facebook : ongofood
Instagram : ongofoodkorea
#Howtomake #QuickEasyRecipe #sundubujjigae
3 дек 2020
