Preparation time
15min
Total time
1h 15min
Portion
4
person(s)
Level
medium
Ingredients
Sundubu Jiggae by @cookinglevi
- 150 grams Minced chicken/pork
- 10 pieces shrimps, peeled
- 10 pieces shrimps' skin
- 1 package silken tofu, divide into two
- 1200 grams chicken broth / drinking water
- 4 cloves garlic
- 3 pieces curly red chillies, slice diagonally
- 1 piece fresh green chilli (optional), slice diagonally
- 1 piece fresh red chilli (optional), slice diagonally
- 1 piece leek, white part only (slice)
- 1 piece leek, green part only (slice diagonally)
- 1/2 piece onion, thinly slice
- 1/2 pieces zucchini, half moons slice
- 1 tablespoon oyster sauce
- 2 tablespoons Korean Fish Sauce
- 1 tablespoon Korean Sesame Oil
- 1 teaspoon Korean Soy Sauce
- 2 tablespoons Gochujang
- 2 tablespoons Gochugaru
- 1 tablespoon Korean/Japanese Cooking wine
- 15 grams cooking oil
- the shrimp broth
- 1 piece egg
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- (Peel off the shrimps' skin) Place 10 pieces shrimps' skin. Add 15 grams cooking oil. Sautee 5 mins / 120 C / sp. 1
- Add 1200 grams chicken broth / drinking water. Boil 30 mins / 100 C / sp.1
- Using simmering basket, please strain the broth and set it aside. Discard the shrimps' skin.
- Without washing the mixing bowl, add 4 cloves garlic. Mince 3 sec / sp.7
- Scrape down and add 20 grams cooking oil, 1/2 piece onion, 1 piece leek, white part only, 150 grams Minced Chicken/Pork (you may add pork belly or use beef shortplate). Sautee 5 min / 120 C / reverse / sp.1
- Set it aside and put on a blade cover (skip this if you don't have blade cover). Then put the sauteed onions and meat back into the mixing bowl.
Also add the shrimp broth, 1 tsp Korean Soy Sauce, 1 tbsp Oyster Sauce, 2 tbsp Korean Fish Sauce, 2 tbsp Gochujang, 2 tbsp Gochugaru, 1 tsp Korean Sesame Oil, 1 tbsp Korean/Japanese Cooking Sake, 1 tsp White Sugar, Zucchini. Cook 8 min / 120 C / sp. 1 - Add 10 pieces shrimps, 1 package Silken Tofu (place it in simmering basket if you don't have blade cover). Cook 6 min / 120 C / sp. 1 and during the last 2 minutes, insert 1 piece fresh red chilli, 1 piece fresh green chilli, 1 piece curly red chilli, 1 piece leek, green part only through the mixing bowl lid's hole.
- Set some of the meats, tofu and other solid ingredients of the soup aside. Keep the soup/broth only inside the mixing bowl. Prepare 1 piece egg. Then put in the simmering basket and cook for another 2 min / 120 C / sp. 1. Crack the egg into the mixing bowl lid hole (drop it into the simmering basket inside)
- Unify all the sundubu jiggae soup components and serve while it's hot.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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