If you dont know yet sundubu jjigae 순두부찌게 is a Korean stew that is spicy and made of super soft tofu vegetables kimchi mushrooms gochujang and gochugaru. Add in the mushrooms and cook for 3 minutes.

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Add the kimchi kimchi water and salt and sauté again for 2 minutes.

Sundubu recipe. Sauté for 3-5 minutes until the onion is soft and translucent. Resep dalam bahasa Indonesia di section bawah yaa Sundubu Jjigae Korean Spicy Soft Tofu StewIngredients15g dried shrimps360ml water1tbsp chili oil2tb. I have a recipe for a vegan Sundubu Jjigae soft tofu stew on my channel already.

Slowly add the onion and garlic. Heat the dolsot bowl or a pot. And add the sesame oil.

Add in ½ tsp of gochugaru. Once 15 minutes is up remove mushrooms kombu and add mushroom bouillon MSG optional. Prepare Base Broth.

Bring the water to a boil lower to a simmer and let simmer for 15 minutes. In a medium-sized pot add kombu dried kelp dried shiitake mushrooms and room temperature water. The traditional recipe isnt vegan usually but of course you can actually make a vegan version that still tastes just as authentic and delicious.

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