Name: Sundubu-jjigae (Soft Tofu Stew)
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 10 g anchovies; 600 g Anchovy-kelp broth; 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; 1 g pepper; 150 g Pork belly; 3 g salt; 10 g sesame oil; 700 g soft tofu; 15 g soy sauce; 50 g zucchini

Malzemeler

Malzemeler
10 g anchovies
600 g Anchovy-kelp broth
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
1 g pepper
150 g Pork belly
3 g salt
10 g sesame oil
700 g soft tofu
15 g soy sauce
50 g zucchini

Hazırlanışı

1. Prepare the anchovy-kelp broth: In a pot, combine 700g water, 10g dried anchovies (gutted), and 5g dried kelp (dashima). Bring to a boil, then reduce heat and simmer for 10 minutes. Strain and set aside 600g of broth.

2. In a dolsot (Korean stone pot) or a small heavy-bottomed pot, heat 10g cooking oil over medium heat. Add 150g thinly sliced pork belly and sauté until browned and crispy, about 3-4 minutes.

3. Add 100g finely chopped onion and the white parts of 30g green onion (approximately 15g). Sauté until softened and fragrant, about 3-4 minutes.

Sundubu-jjigae (Soft Tofu Stew)

Malzemeler

Hazırlanışı

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