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Use tubes of 220g soft tofu (cut into slices).
You need salt (to season tofu).
You need to prepare green serrano chilli.
Use red cayenne chilli.
Provide oysters (remove shells).
You need water and 1 tbsp salt (for rinsing oysters).
You need pipi clams.
Provide water and 1 tbsp salt (for soaking).
Prepare salt (for soaking).
You need to prepare vegetable stock (or 1 cube of vegetable stock).
You need to prepare enoki mushrooms (roots removed and separated).
Use spring onions (diagonally sliced).
Prepare egg.
You need to prepare soup seasoning:.
Prepare Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun).
Prepare Korean Fish Sauce.
Provide Korean soy sauce.
You need to prepare garlic (minced).
You need to prepare crushed Korean Red Pepper Powder.
Provide sesame Sauce.

Sundubu Jjigae or Korean Soft Tofu Stew is the most delicious and simple way to eat healthy soondubu. Delicious recipe that even you can make at home. Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu.

Start boiling a 1 litre pot or clay pot of water..
Combine the soup seasoning ingredients. Mix well and reserve..
Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes..
Chop spring onions, red and green peppers. Set aside..
Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside..
Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside..
Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling..
Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup..
Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions..
Break the egg and add it to the boiling soup. Serve..

Since the tofu is not strained, its consistency is not firm, but. 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. Sundubu is a Korean stew made with an earthy red chile stock and delicate curds of silky tofu.

Now that you have actually checked out the Sundubu recipe, and you have the knowledge that you need to perform in the kitchen. Obtain that apron out, dust off your mixing bowls and roll up your sleeves. You have some cooking to do.

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