Sundubu-jjigae

(Korean tofu)

Spicy Soft Tofu Stew

Sundubu-jjigae is a stew of soft tofu(Korean tofu) and clams in a spicy broth. Soft tofu is made with soaked soybeans which are called ‘beef from the garden.’ It is soft and sweet in taste. From olden days, Koreans developed tofu making skills and various dishes with tofu.

Ingredients

- 600 g soft tofu(Korean tofu) 00 g (1½ cups) water
- 200 g clam flesh
4 g (1 tsp) salt
1 kg (5 cups) water
- seasoning sauce
18 g (1 tbsp) clear soy sauce
2 g (½ tsp) salt
10 g (1½ tbsp) ground red pepper 28 g (2 tbsp) minced green onion
16 g (1 tbsp) minced garlic
20 g (1½ tbsp) sesame oil
- 15 g (1 ea) green pepper
- 10 g (½ ea) red pepper
- 10 g (½ root) green onion

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.04kg(4 portions)	260g	65~80℃	11 min	30 min	20㎝ pot

Preparation

1. Slice the soft tofu(Korean tofu) into 5 cm-cubes.

2. Rinse the clam flesh in salt water and drain water on a strainer.【Photo 1】

3. Blend seasoning sauce. 【Photo 2】

4. Cut the green onion and green/red pepper into 2 cm-long and 0.3 cm-thick diagonally.

recipe

1. Season clam flesh with half of the seasoning sauce.

2. Put the soft tofu and water in the pot, boil it on high heat for 2 min. When it boils, lower the heat to medium and boil it for 5 min.

3. Add seasoned clam flesh and remained half of the seasoning sauce, then boil it another 2 min. 【Photo 3】

4. Add the green onion and green/red pepper, then bring it to a boil. 【Photo 4】

Time	Process	Heat Control
Preparation	Washing clam flesh. Seasoning clam flesh. Cutting vegetables
0min	Boiling soft tofu(Korean tofu) stew. Boiling after adding clam flesh Boiling after adding green onion and green/red pepper	H-heat 2 min. M-heat 7 min. M-heat 2 min.