Kimchi Nori Sundubu Jjigae (Soft Tofu Stew) It's hot, spicy, filling, comforting, delicious, soft tofu stew and. Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it's almost as good, if not better than the ones at the restaurant! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans.

Bahan Membuat Kimchi Nori Sundubu Jjigae (Soft Tofu Stew)

  1. You need 1/2 buah of bawang bombay cincang.
  2. It's 1 siung of bawang putih cincang.
  3. You need 1/2-1 cup of kimchi potong.
  4. It's 1 bungkus of tahu sutera.
  5. Prepare 2 lembar of nori (seharusnya pakai kelp tapi karena gak punya jd pake nori buat sushi).
  6. It's 1 of daun bawang cincang kasar.
  7. It's 2 sdm of bubuk cabe korea (gochugaru).
  8. It's 1 sdm of minyak wijen.
  9. Prepare of Garam, gula, lada hitam (sesuai selera).

Langkah Memasak Kimchi Nori Sundubu Jjigae (Soft Tofu Stew)

  1. Rebus nori sampai airnya berubah warna jadi kuning kehijauan.
  2. Potong bawang bombay, putih, dan daun bawang. Masukkan bubuk cabai ke dalam mangkok lalu campurkan dengan minyak wijen, aduk rata.
  3. Potong-potong kimchi dan pisahkan ke dalam wadah.
  4. Panaskan wajan, tumis bawang bombay dan putih sampai harum dan keemasan, lalu masukkan bubuk cabai tadi aduk rata.
  5. Masukkan kimchi aduk rata, lalu tambahkan air rebusan nori tadi dan tambahnkan garam, lada, gula, minyak wijen sesuai selera. Tunggu sampai mendidih lalu masukkan tahu suteranya. Bunsist boleh menambahkan telur kalau suka ya, pastikan telur diaduk saat sudah mau matang agar tidak amis.
  6. Setelah mendidih dan matang, angkat dan pindahkan ke dalam mangkok lalu taburi dengan daun bawang di atasnya. Jjigae siap dinikmati dengan nasi panas 🥰🥰.

As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food. I also want to highlight that there are two different types of soft tofu available at a Korean grocery store. Sundubu jjigae is a korean stew that's made with soft tofu. In Korean, sundubu is soft tofu and jjigae is stew, thus soft tofu stew! I kind of think of it more as soup then stew but I guess that's a question of what one considers a soup versus a stew.

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