Sundubu jjigae without clams or pork (oyster sauce is the trick)
This one is #2 on 10000recipe's home cooking ranking right now, and I can see why. Most sundubu jjigae recipes ask for clams or pork, which is annoying if you just want a quick bowl. The recipe author says they don't even like pork in it, so they make it with anchovy broth and oyster sauce instead. Serves 1, about 30 minutes.
Ingredients 1 pack soft tofu (sundubu) 1/4 green onion (daepa) 1/4 onion 1/4 Korean zucchini (aehobak) 1 cheongyang chili (optional, for heat) 1 egg 1 tbsp sesame oil 2 tbsp cooking oil 1.5 tbsp gochugaru (1 tbsp if you don't like spicy) 1/2 tbsp salt 1 pinch sugar 1 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp minced garlic Anchovy broth 1. Make the anchovy broth first. Add a little shiitake or dashima if you have it, but anchovy alone is fine. Finely chop the green onion and onion.
2. Slice the chili diagonally if you want it spicy.
3. Cut the zucchini into half-moons.
4. Put the sesame oil and cooking oil into a ttukbaegi (earthenware pot) or small pot.
5. Stir-fry the onion and green onion.
6. Add the gochugaru and fry it to make chili oil.
7. Add the salt and a pinch of sugar. The author says sugar is optional, but restaurants usually add it.
8. Add the oyster sauce and soy sauce and stir.
9. Pour in the anchovy broth until the pot is about half full. Too much and it overflows when the tofu goes in.
10. Bring it to a rolling boil, then add the zucchini, chili and garlic.
11. Add the soft tofu.
12. Finish with the egg and green onion.
The author's point is that without clams or pork you can't skip the oyster sauce or the anchovy broth, and the seasoning has to be just right. I'm trying this tonight since I never have clams at home anyway. Do you crack the egg in whole or stir it in?
🔎 Ref
- 🔗10000recipe — 순두부찌개. 바지락, 고기 없이도 기가 막힌 순두부찌개 만드는 법https://www.10000recipe.com/recipe/6912220
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