Recipe: Delish Sundubu Jjigae (Korean Soft Tofu Stew)

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We hope you got insight from reading it, now let's go back to sundubu jjigae (korean soft tofu stew) recipe. You can have sundubu jjigae (korean soft tofu stew) using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Sundubu Jjigae (Korean Soft Tofu Stew):

1. Take 800 ml of Chicken soup stock.
2. Take 1 tsp of Gochujang.
3. Take 1 block of Tofu.
4. Get 50 grams of Manila clams.
5. Get 1/2 of packet Shimeji mushrooms.
6. Take 80 grams of Oysters.
7. Take 2 of Ocellated octopus.
8. Prepare 1 of Egg yolk.
9. Get 1 of portion Ramen noodles.
10. Prepare of Dadaegi (Korean chili paste).
11. Take 1 tbsp of Sesame oil.
12. You need 1 tbsp of Korean chili peppers (fine ground).
13. You need 1 tsp of Soy sauce.
14. Use 2 tsp of Sugar.
15. You need 1 clove of Grated garlic.
16. Take 1 of thumb Grated ginger.

Steps to make Sundubu Jjigae (Korean Soft Tofu Stew):

1. Wash the oysters with salt and katakuriko. Refer to https://cookpad.com/us/recipes/147239-how-to-prepare-oysters.
2. Remove the sand and salt from the clams. Refer to.
3. Add all the ingredients for "Dadaegi (Korean flavored chili paste)" into an earthenware pot (donabe), and stir-fry over low heat without burning until fragrant. Add the chicken soup stock..
4. Dissolve in the gochujang. Add the tofu, shimeji mushrooms, and clams, then simmer..
5. Add the octopus and oysters, and simmer. When the oysters are cooked through, drop in the egg yolk, and you're done..
6. After you eat all the vegetables and seafood, add noodles or rice to the soup. It's delicious!.

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