Soondubu Jjigae Recipe Spicy Tofu Stew

Soondubu Jjigae is a hot and spicy stew which is very popular Korea, made from silken tofu (uncurled) along with seafood like prawns and mussels its the perfect dish if you want to warm up.
What makes Soondubu stand out is the silky tofu, which just melts and slides into your mouth leaving a delicious flavour, and the unique texture is something worth trying if you get the chance.

I have used the following ingredients:

450ml of water
2 piece of Kombu
1 tablespoon of chicken stock (little bit more if no seaweed)
250g of Silken tofu
1/2 medium onion
2 cloves of garlic
1/2 Courgette (zucchini)
1 mushroom
3 tablespoons of Kimchi (optional)
Some prawns/mussels etc (optional)
1 Tablespoon of Red Pepper powder
1 Tablespoon of Soy sauce

This dish is relatively easy to make, and doesn't take to long. Begin by putting about 450ml of water in a saucepan, add to this a couple of pieces of seaweed and some chicken stock.







Bring this to boil, whilst this is happening slice the onion, mushroom and courgette. Once boiling add these to the saucepan, crush a couple of cloves of garlic and pop them in as well with some kimchi if you have some.

Allow this to boil for a few minutes so that the vegetables have softened, At this time add a tablespoon of red pepper powder (a bit more if you haven't added kimchi) and a tablespoon of soy sauce, mix well so that the sauce is well spread.
Once cooked add some seafood, and soondubo. This needs to cook for about 5 minutes. During this time it is better not to stir the pan instead shake the pan a few times to mix the stew together.













Once this is cooked serve and enjoy, the above recipe will serve 2 people. This goes well with some non spicy side dishes or non spicy main dishes. Try it at home, I am sure you will enjoy it.

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Indian cuisine

Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. Indian cuisine also varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.

Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine. However, cuisine across India also evolved as a result of the subcontinent's large-scale cultural interactions with Mongols and Britain making it a unique blend of some various cuisines.The spice trade between India and Europe is often cited as the main catalyst for Europe's Age of Discovery. Indian cuisine has influenced cuisines across the world, especially those from Southeast Asia and the Caribbean.

Regional cuisines:

Andaman and Nicobar Islands
Andhra Pradesh
Arunachal Pradesh
Assam
Bihar
Chattisgarh
Daman and Diu
Goa
Gujarat
Haryana
Himachal Pradesh
Jammu & Kashmir

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India Food Recipes Forever

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.

Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.

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