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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 The Basics of Being Healthy.

You already understand that, to achieve true health, your diet needs to be balanced and wholesome and you need to get a good amount of exercise. The sad thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. At the end of the day, the majority of us want to go home, not to the gym. People crave salty and sweet, not veggies (unless they are vegetarians). You will be happy to discover that achieving good health doesn’t have to be hard. With training you can get all of the nutrients and the physical exercise that you need. Here are some simple ways to get healthful.

Go up the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, using the stairs is a superb way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a few floors early and walk the rest of the way? So many people choose the elevator over clambering even a single flight of stairs. Even just a sole flight of stairs, when walked up or down a few times a day–can be a great boost to your system.

There are many things you can do to become healthy. Not all of them necessitate fancy gym memberships or limited diets. You can do little things each day to improve upon your health and lose weight. Being smart about the selections you make each day is a start. Getting as much exercise as you possibly can is another factor. Don’t forget that health isn’t only about just how much you weigh. You want your body to be powerful too.

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

The ingredients needed to prepare My Sundubu Jjigae:
  1. Get Tofu
  2. Provide several ~ 10 Clams
  3. Prepare cm Japanese leek
  4. Prepare Shiitake mushrooms
  5. Take Onion
  6. Prepare Sliced pork
  7. You need Egg
  8. Take Hot green chili
  9. Get Chunky chili oil
  10. Get White sesame seeds
  11. Prepare Salt
  12. You need Water
  13. Use Soup base
  14. You need Sesame oil
  15. Prepare Korean chili powder
  16. Use Gochujang
  17. Provide Sake
  18. Prepare Sugar
  19. You need Grated garlic
  20. Get 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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