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My Sundubu Jjigae
My Sundubu Jjigae

Before you jump to My Sundubu Jjigae recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

In general, people have been taught to believe that “comfort” foods are bad for the body and should be avoided. At times, if the comfort food is candy or some other junk food, this is very true. At times, comfort foods can be very nourishing and good for us to consume. There are some foods that, when you eat them, may better your mood. If you feel a little bit down and need a happiness pick me up, try a few of these.

Eggs, you might be amazed to discover, are fantastic at fighting depression. Just be sure that you don’t throw away the egg yolk. The yolk is the most important part of the egg iwhen it comes to helping raise your mood. Eggs, the egg yolk particularly, are stuffed full of B vitamins. B vitamins can be terrific for boosting your mood. This is because these vitamins help your neural transmitters–the parts of your brain that control your mood–run better. Eat a few eggs to jolly up!

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Go with these suggestions instead!

We hope you got insight from reading it, now let’s go back to my sundubu jjigae recipe. To cook my sundubu jjigae you need 20 ingredients and 16 steps. Here is how you do that.

The ingredients needed to prepare My Sundubu Jjigae:
  1. Use Tofu
  2. Get several ~ 10 Clams
  3. Prepare cm Japanese leek
  4. Take Shiitake mushrooms
  5. Take Onion
  6. Prepare Sliced pork
  7. Take Egg
  8. Take Hot green chili
  9. Provide Chunky chili oil
  10. Provide White sesame seeds
  11. Take Salt
  12. Use Water
  13. Use Soup base
  14. Take Sesame oil
  15. You need Korean chili powder
  16. Provide Gochujang
  17. Take Sake
  18. You need Sugar
  19. Get Grated garlic
  20. Take Dashida
Instructions to make My Sundubu Jjigae:
  1. Roughly chop 15 cm of Japanese leek and place in a small dish.
  2. Add 1 tablespoon of Korean chili powder. It seems like chili powder comes in varying degrees of coarseness, but I use a finely powdered one for soups.
  3. Add 1/2 teaspoon of gochujang.
  4. Add 1/2 teaspoon of sugar. I like using soft brown sugar.
  5. Add grated garlic. I used the tubed kind.
  6. Add 1 tablespoon of sesame oil and just under 2 tablespoons of sake.
  7. Mix well with a spoon.
  8. Soak the clams in water to de-sand. Put the prepared clams in a pot. I prefer using large clams for this. ※ I used small ones in this photo, so I added more.
  9. Add onion wedges, pork, sliced shiitake mushrooms and slices of green chili. I use the pork to give the soup a good flavour.
  10. Add the combined miso paste. ※In Step 9, you can easily remove the seeds from the chili if you soak them in water.
  11. I use this tofu because they're sold for 50 yen each in my neighborhood store.
  12. Spoon the tofu into the pot. Add 2 cups of water.
  13. Add just under 2 tablespoons of dashida (Korean stock powder). I used beef-flavoured dashida but the shellfish flavour might be better for this.
  14. Simmer over medium heat and when it starts to bubble, drop in an egg. Add a pinch of salt to enhance the flavour. Sprinkle white sesame seeds and chunky chili oil to your liking before serving.
  15. I used dried cod to make the dashi stock. The resulting stock turned out differently than I had expected, but the cod does add depth to the flavor.
  16. I followed one commenter's advice and lightly pan fried the chili powder before adding it to the pot. Just as I was told, the flavour changed noticeably. Be careful not to burn the chili!

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