Beef Sundubu Stew / 소고기 순두부 찌개

The main ingredient of Sundubu Jjigae is soft tofu, but the recipe differs depending on the sub-ingredients. Spicy beef broth gives a deep and rich flavor to this stew. Season the stew with fish sauce and salt or light soy sauce and salt. ------------------------------------------------------------------------------------------------------------------------------------------------- Ingredients 305g sundubu, soft tofu 60g beef 3 button mushrooms 1/4 medium onion 50g zucchini 1 tablespoon gochugaru, Korean chili flakes 1/2 tablespoon gochujang, Korean chili paste 2 cloves garlic 1 stalk green onion 1 green chili, optional 2 tablespoons sesame oil 400cc water 1/2 tablespoon fish sauce or 1 tablespoon soup soy sauce 1/3 teaspoon salt Instructions 1. Cut the zucchini onion and button mushrooms into bite sized pieces. Chop garlic. Thinly slice green onion. 2. Slice sundubu into inch size thick. 3. In a medium size pot, add sesame oil, chopped garlic, green onion, gochugaru, Korean chili flakes, and gochujang. Mix well and then heat the pan over low heat. Add beef and stir fry for about 2 minutes until the seasoning and beef is well incorporated. Add water, zucchini, onion, and mushrooms. Higher the heat to medium to medium-high. When boiling, skim off the foam and add fish sauce to the pot. Give it a taste and adjust the saltiness by adding salt to it. Cook it for about 5 minutes, until the zucchini is half cooked. 4. Add sundubu to the pot. Add green onion and chili pepper and cook for additional 3 to 5 minutes. Give it a taste and add salt if needed. More information WebSite : www.ongofood.com Facebook : www.facebook.com/ongofood Instagram : www.instagram.com/ongofoodkorea #sundubu #tofu #koreanfood