Sundubu-jjigae (Soft Tofu Stew)

Name: Sundubu-jjigae (Soft Tofu Stew)
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 10 g anchovies; 600 g Anchovy-kelp broth; 1 g black pepper; 10 g cooking oil; 10 g doenjang; 100 g egg; 150 g fermented kimchi; 20 g garlic; 20 g gochugaru; 15 g Gochujang; 5 g kelp; 100 g onion; 30 g onion; 150 g Pork belly; 3 g salt; 10 g sesame oil; 700 g soft tofu; 15 g soy sauce; 50 g zucchini

🔥 983 kcal 🍽️ 2 porsiyon

Malzemeler

Malzemeler
10 g anchovies
600 g Anchovy-kelp broth
1 g black pepper
10 g cooking oil
10 g doenjang
100 g egg
150 g fermented kimchi
20 g garlic
20 g gochugaru
15 g Gochujang
5 g kelp
100 g onion
30 g onion
150 g Pork belly
3 g salt
10 g sesame oil
700 g soft tofu
15 g soy sauce
50 g zucchini

Hazırlanışı

Sear 150 g pork belly in 10 g cooking oil in a pot until browned.

Add 100 g onion and 20 g garlic, and sauté until fragrant.

Stir in 150 g fermented kimchi, 20 g gochugaru, and 15 g gochujang, and cook for 2 minutes.

Sundubu-jjigae (Soft Tofu Stew)

Malzemeler

Hazırlanışı

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