Main Material :
 |
| Sundubu Jjigae |
- 500 gr of Tofu Silk
- 100 gr of White Shells
- 100 gr of Oysters
- 1 cup of Dasima Broth
(seaweed)
- 1 piece of Yellow Egg
Chicken
- 1 stem of Spring Onions
- 40 gr of Salt
Seasonings Material For Making Sauce :
- 1 cup of Cooking Oil
- 30 gr of Doenjang (preserved soya beans of Korean)
- 1 tablespoon of Garlic (finely
chopped)
- ½ teaspoon of Pepper
- ½ tablespoon of Ginger (finely
chopped)
- 1 ½ cup of Chili Red Powder
How to make :
- Cut the white
part of the spring onion until smooth and the green part
separated to be used as a spice.
- Finely chopped
garlic and ginger.
- Heat 1 cup
cooking oil into the pan with a big fire for ± 3 - 4
minutes.
- Before cooking
oil are boiling, input about 10 cm green part of spring onion stalk. Reduce the heat and heat again
for 5 minutes. If the spring onion have been
smelled fragrant, turn off the fire, chill.
- After the oil
was cold, input doenjang, chopped garlic, chopped ginger, chilli red
powder and
pepper. Mix until evenly distributed.
- Heat another pan
to cook. Then roasted this oil sauce about 10 minutes.
- Wash white
shells and oysters until clean so as not to smell fishy.
- Cook white shells together with tofu silk, salt, 2/3 tablespoons oil
sauce and 1 cup of dasima seaweed stock in a pan.
- When cooking
begins to boil, input the oysters, sliced spring onion
and yellow egg. Cook back for 2 minutes.
- Lift and serve
this dish at the serving place.
- Number of Servings :
3 Persons
Cooking Time :
- Preparation :
40 minutes
- Cooking :
15 minutes
- Total :
55 minutes
Have a Nice Eat
...❤✌❤
