Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, kimchi tofu stew (순두부찌개). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
In a stew pot, cut the tofu in half and pour in the anchovy soup stock. Add kimchi and spam, then bring to boil over high heat. Once it boils, turn down to medium heat and put in the sauce.
Kimchi Tofu Stew (순두부찌개) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Kimchi Tofu Stew (순두부찌개) is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have kimchi tofu stew (순두부찌개) using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Tofu Stew (순두부찌개):
- Get Sesame oil
- Prepare slices of Pork
- Make ready Tofu
- Take Kimchi
- Take Korean Chilli Pepper Flakes
- Get Garlic
- Take Water
- Make ready Spring onions
- Prepare Pepper
- Prepare Dried Shrimps or salt
- Take Egg (optional)
Garnish with the scallions and serve immediately with rice on the side. This kimchi stew is one of my favorite dishes for winter. It is super comforting, bold in flavor, and loaded with nutrition. Although traditional kimchi stew often uses thinly sliced pork, I prefer to use ground pork to make these flavorful, juicy, and tender meatballs.
Instructions to make Kimchi Tofu Stew (순두부찌개):
- Heat sesame oil in pot. Add pork slices, cut kimchi and chilli pepper flakes. Fry till a red layer of oil is formed.
- Add garlic. Water and fill till brim. Add tofu and bring to boil then simmer. Add dried shrimps. Add egg and spring onions and turn off fire.
- Serve with rice!
Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew. A warm and spicy comforting Korean tofu stew. 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. I always thought that it was unfortunate. (Soft Tofu Stew, 순두부찌개).
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