The Best Sundubu Jjigae Recipe with Mala Sauce
Hey JRFoodies! Are you ready to embark on a flavor-packed journey that will tantalize your taste buds and warm your soul? Well, get ready to spice up your kitchen adventures because today, we're diving headfirst into the delightful world of Sundubu Jjigae! But wait, it's not just any Sundubu Jjigae; we're about to unleash the magic of a recipe that will have you slurping up every last drop with sheer delight. So, grab your apron and get ready to turn up the heat as we unveil the secrets to creating the ultimate Sundubu Jjigae sensation.
Picture this: a bubbling cauldron of spicy broth, packed with silky soft tofu, vibrant vegetables, and a symphony of aromatic spices. Each spoonful is like a warm hug from your favorite food fairy, comforting you from the inside out.
Now, you might be thinking, "But wait, isn't Sundubu Jjigae reserved for dining out at fancy Korean restaurants?" Well, JRFoodies, think again! With our easy-to-follow recipe, you'll be whipping up restaurant-quality Sundubu Jjigae right in the comfort of your own kitchen. That's right – no need to wait in long lines or empty your wallet for a taste of this delectable dish. You'll be the culinary hero of your household in no time!
But here's the best part – we're not stopping at just any old Sundubu Jjigae. Oh no, we're taking it up a notch with a special twist: Mala Sauce! That's right, prepare your taste buds for a flavor explosion like no other as we infuse this classic Korean stew with the fiery goodness of Sichuan cuisine. It's a match made in foodie heaven, and you're about to become the master chef behind it all.
Let's dive into the delicious world of Sundubu Jjigae with Mala Sauce! Trust me; your taste buds will thank you later. Let's get cooking!
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Picture a harmonious symphony of spicy, numbing heat from the Mala sauce, balanced by the creamy silkiness of tofu, with undertones of savory umami and a hint of sweetness, all coming together in a single spoonful of this sensational Sundubu Jjigae.
- 500gr tofu
- 1 piece of Japanese soft tofu
- 1 egg
- 50gr dried tofu skin
- 3 pcs pokchoy
- 1/2 onion
- 1 tbsp minced garlic
- 1 spring onion
- 1 tbsp gochujang
- 1 tbsp Korean chili powder
- 1 1/2 tbsp mala paste
- 1 tablespoon soy sauce
- 3 tbsp oil
- 1/2 tsp salt
- A pinch of pepper
- A dash of sugar
- 1 tbsp mushroom bouillon
- Water
- Sesame Seed (Optional)
Heat up the oil and begin by sautéing onions, spring onions, and minced garlic until fragrant.
Stir in the Korean chili powder, allowing it to bloom in the oil, then swiftly add water to prevent burning, followed by the gochujang, soy sauce, Mala paste, salt, pepper, sugar and mushroom bouillon.
Gently slide in the tofu varieties and tofu skin, allowing them to soak up the flavorful broth while simmering to perfection.
Crack in an egg for added richness and protein, then toss in the pokchoy to wilt gently, ensuring a vibrant pop of color and freshness.
Sprinkle with sesame seeds for a nutty crunch and visual appeal, elevating your Sundubu Jjigae with Mala Sauce to a feast for the senses.
Servings 2
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 41.1g64%
- Saturated Fat 6.4g32%
- Cholesterol 82mg28%
- Sodium 2344mg98%
- Potassium 577mg17%
- Total Carbohydrate 29.1g10%
- Dietary Fiber 5.8g24%
- Sugars 11.9g
- Protein 35.9g72%
- Calcium 1076 mg
- Iron 16 mg
- Vitamin D 8 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Opt for fresh, high-quality tofu for the best texture and flavor. Japanese soft tofu and regular tofu varieties complement each other, providing a creamy yet substantial base for the stew.
- Mala paste can vary in intensity, so adjust the amount according to your spice tolerance. Start with a conservative amount and gradually increase to achieve the desired level of heat. Remember, you can always add more spice, but it's challenging to tone it down once it's too hot!