Hello everybody!
The cold days of winter continue. A hot pot is perfect for those days.
Following on from our hot pot feature the other day, today we'll focus on jjigae hotpot, which will warm your heart and body!
Click here for a list of Jjigae special products
Jjigae is a word that refers to all hotpot dishes in Korea and Korean-speaking countries. (The differences between Samgyetang's tongue, galbi soup's soup, Gobchanchungol's chungol, etc. will be discussed on another occasion...)
In Japan, pure tofu jjigae and tofu jjigae are especially popular. Other foods such as kimchi jjigae and budae jjigae are often served on the table.
The great thing about jjigae is its variety of ingredients and recipes.
For the most popular Sundubu Jjigae (Pure Tofu Jjigae),
・Silk tofu
・Green onions, clams, pork, eggs, bean sprouts, Chinese cabbage, enoki mushrooms, chives
Isn't this a standard ingredient that you probably already have in your refrigerator?
Other ingredients such as kimchi, shiitake mushrooms, and shrimp may also be added.
If you have any ingredients that you think should definitely be included, please let us know! (The staff at Taiyo Market exclaimed creatively that it was delicious when paired with Busan oden!)
Easy recipe for making Sundubu jjigae
Ingredients (for 2 people)
- Silken tofu: 1 piece
- Pork belly (or beef, chicken): 150g
- Green onion: 1 piece
- Shiitake mushrooms: 2-3 pieces
- Leek: 1 bunch
- Garlic (chopped): 1 clove
- Red chili pepper (sliced): 1 (optional)
- Gochujang (Korean chili pepper paste): 2 tablespoons
- Kochukaru (Korean chili powder): 1 tablespoon
- Dashi soup: 500ml (Korean style stock or water)
- Salt, pepper: a little
- Egg: 1 piece
- Sesame oil: appropriate amount
How to make
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Preparation of ingredients : Cut the tofu into bite-sized pieces, and cut the green onions and chives into 4cm lengths. Cut the shiitake mushrooms into thin slices.
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Stir-fry the pork : Heat sesame oil in a pan, stir-fry the garlic and red chili pepper until fragrant, then add the pork and stir-fry.
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Add seasonings : Once the meat is cooked, add the gochujang and gochukaru and stir-fry.
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Add the stock : Pour the stock and bring to a simmer over medium heat.
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Add the ingredients : Add tofu, green onions, shiitake mushrooms, and chives, and season with salt and pepper.
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Finishing : Add the eggs, cover and simmer until the eggs are set.
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Serving : Once completed, serve in a bowl and enjoy piping hot.
Sundubu jjigae is easy to make, but powdered mustard and gochujang are essential. Although the spiciness is modest, the flavor of chili pepper is essential.
The secret to making jjigae is to stir-fry the pork and kimchi in sesame oil.
This simple step is one of the bases for the richness of Sundubu jjigae.
The combination of pork and clams is also a combination that can be found in cuisines around the world, including Portugal's "Carne de porco a alentejana."
The depth of Sundubu Jjigae is also created by this combination of Sanhai Star.
On busy weekdays, we also recommend the hotpot soup based on an authentic recipe sold at Taiyo Market. Jjigae goes well with rice and alcohol, and the spicy ramen is also great.
Our store also sells special noodles that are perfect for tightening and are hard to spread.
In addition, we also sell jjigae hotpot, which will really enhance the atmosphere.
Why not spend a warm moment tonight with some rich and flavorful jjigae?
