[ENG SUB]How to Make Soft Sundubu Jjigae(light and savory taste of Tofu)

#softtofu #jjigae #leejongimstyle
Do you eat a lot of red soft tofu stew?
Today, it's soft tofu
I prepared a white soft tofu stew
It's very savory and light instead of spicy
Use the soybean broth as it is in soft tofu
I didn't miss out on nutrition.
I'll also introduce you to the soothing marinade.
It would be even better if you made it and served it with.
Enjoy!
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[RECIPE]
Ingredients
1 pack of Soft Tofu (450g)
100g clam meat
1~11/2 cups anchovy broth
100 g zucchini
80 g oyster mushroom
1 green onion (10 cm)
1/2 tablespoon minced garlic
5 tablespoon guppy perilla powder
1/2 tablespoon shrimp sauce
Soothing marinade)
20 g wild chives, 1/2 red pepper, 2 tablespoons soy sauce, 1 tablespoon soy sauce,2 tablespoons water, 1 teaspoon fine red pepper powder,1 teaspoon sesame oil, 1 teaspoon sesame salt
Preparation)
1.Tear the oyster mushrooms into bite-sized pieces, cut the zucchini lengthwise into 4 pieces and cut them into 2~3mm thick slices
2. Chop the green onion and chop the shrimp sauce. Prepare the clams by washing them in salt water
3. Pour the anchovy broth into the pot and when it boils, add the zucchini and oyster mushrooms and simmer over high heat for 4~5 minutes
4. Add the tofu, clam meat, and minced garlic and cook for another 3 minutes
5. Add shrimp sauce, green onion, and perilla powder and boil for a while to finish
6. Chop the wild cives and red pepper and mix it with the ingredients of the marinade to make a soothing marinade and serve it.

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