Sundubu chige with squid

Category: First meal
Kitchen: korean
Sundubu jchige with squid

Ingredients

Tofu 500-600 g
Water 400-500 ml
Squid 1 PC
Green and red hot peppers 1/2 - 1 pc.
Green onions 1 bundle
Sauce dressing:
Soy sauce 1-2 tbsp
Ground red pepper 1 tbsp (or to taste)
Chopped green onions 2 tbsp
Garlic 1-2 cloves
Sesame oil 1.5 tbsp
Salt 1/2 tea l

Cooking method

  • Sundubu jchige is a thick soup made with soft tofu cheese. Ideally, choge clam meat is added to the tofu. In the absence of such shellfish, I cooked a soup with squid. We really liked the taste!
  • Tofu, the main ingredient of this dish, is often referred to in Korea as "beef growing in the field" due to its extremely high nutritional value!
  • Soup for spicy lovers!
  • It cooks quickly, it turns out delicious, spicy and satisfying!
  • Cut the tofu into cubes 3-4 cm wide.
  • Sundubu jchige with squid
  • Peel and wash the squid, chop randomly.
  • Sundubu jchige with squid
  • Prepare the dressing by stirring all the ingredients
  • Sundubu jchige with squid
  • Combine chopped squid with 1/2 part dressing sauce and set aside for now
  • Sundubu jchige with squid
  • Place the tofu in a pot of water and bring to a boil over high heat. When the water boils, switch to medium heat and simmer for 5 minutes.
  • Sundubu jchige with squid
  • Add the squid in the sauce and the second part of the dressing to the saucepan, cook for another 2 minutes.
  • Add green and red chopped peppers, green onions and cook for 2 minutes.
  • Sundubu jchige with squid
  • Then pour straight into plates and enjoy! Bon Appetit!
  • Sundubu jchige with squid

The dish is designed for

3-4 servings

Time for preparing:

30 minutes

Note

Arriving for the first time in Seoul, we were amazed at the abundance of various soups. Seafood soups are very common.
We loved this dish and took a solid place in our family menu.
I liked the fact that seafood can be used interchangeably! If there is no choge clam meat, you can replace them with squid, or shrimps, or mussels ... It is versatile, tasty and satisfying. On cold autumn and winter days, this hot spicy soup warms up to the very ends. Having tasted the soup, you can safely freeze to go out into the rain, into the frost and boldly fight the elements!

Ovelini
Elena, an interesting recipe, very good I love and respect Korean cuisine And tofu can not be replaced with anything (they don't sell like it here, I don't even know what it tastes like)?
Elena_Kamch
Ovelini, Liza, tofu main ingredient Don't have any Chinese / Korean shops or departments? You can usually find it there. Or in the healthy food departments. It can be called soy cheese.
I thought in our time he is already in all cities
Elena_Kamch
Liza, and thanks for your attention to the recipe!
I hope there is some tofu!
galchonok
Elena, an interesting recipe, thanks! And I just used tofu in different dishes, but never in soup. I will bookmark your recipe!
Ovelini
Elena, there is only one Korean store)), you need to stop by - to see what is there, otherwise we have not yet covered such a popular product, because it is often found in recipes, but all the time it stops that this tofu is not at hand
Elena_Kamch
galchonok, Check mark, Thank you! If you like tofu and spicy dishes, then the soup will be delicious!
And if not very hot, then in the dressing you can reduce the amount of red pepper.
Elena_Kamch
Ovelini, Liza, yes, you must definitely stop by and study the range!
Bridge
Ooh, I'll know what to do with the tofu!
Elena_Kamch
Bridge, Natasha, try it! You don't need much time, everything is cooked quickly
And it turns out delicious!

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