Korean spicy tofu hot pot
Korean spicy tofu hot pot

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, korean spicy tofu hot pot. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Korean spicy tofu hot pot is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Korean spicy tofu hot pot is something that I’ve loved my entire life.

Steps Drain and rinse tofu; pat dry. Heat oil in a Dutch oven over medium heat. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil.

To get started with this particular recipe, we must prepare a few components. You can cook korean spicy tofu hot pot using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Korean spicy tofu hot pot:
  1. Make ready canola oil
  2. Make ready brown sugar
  3. Prepare tofu
  4. Prepare soy sauce
  5. Take chile-garlic sauce, or to taste
  6. Take thinly sliced tender bok choy greens
  7. Prepare fresh Chinese-style (thin long) noodles
  8. Prepare chopped fresh cilantro
  9. Get vegetable broth, or less salty chicken broth
  10. Prepare fresh shiitake mushrooms, stemmed and sliced
  11. Make ready grated fresh ginger

What is Sundubu Jjigae (Korean spicy soft tofu stew, 해물 순두부 찌개)? Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a popular choice as a baby food. Stew is comfort food in Korea, and this spicy Korean soft tofu stew (soondubuchigae) doesn't disappoint.

Instructions to make Korean spicy tofu hot pot:
  1. Drain and rinse tofu; pat dry. Cut the block into 1-inch cubes.
  2. Heat oil over medium heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.
  3. Add mushrooms and cook until slightly soft, 2 to 3 minutes.
  4. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil.
  5. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes.
  6. Rise heat to high and add the noodles, pushing them down into the broth.
  7. Cook, covered, until the noodles are tender, 2 to 3 minutes. Remove from the heat and stir in cilantro

It's filling, warm, and quite popular on the menus of Korean restaurants. Like many Korean stews, soondubuchigae can be adjusted for different spice levels and flavor preferences. Everyone gathers around the table, patiently watching the hot pot cooking with watering mouths, and then takes his or her own portion in a small bowl directly from the pot. Jeongol is a type of Korean stew (jjigae, 찌게). The difference between jeongol and jjigae is subtle in some cases, but jeongol tends to be more elaborate.

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