Spicy Sour Gochujang Tofu Soup. Tofu that doesn't taste like cardboard. delicious food is easy made yo. I hate this description box thing because I never know what to write. Home » Korean Soup and Stew » Sundubu Jjigae (Korean Spicy Soft Tofu Stew).
Gochujang (fermented red chili pepper paste) is a condiment that's spicy, savory, slightly sweet, and pungent. It adds lots of spicy, robust flavors to this simple stew which is made with a few very ordinary ingredients such as zucchini and potatoes. Tofu, mushrooms, onions or radishes would all be great. You can have Spicy Sour Gochujang Tofu Soup using 16 ingredients and 5 steps. Here is how you cook that.
Ingredients of Spicy Sour Gochujang Tofu Soup
- It's 1 of packed tofu (firm or silky).
- It's 1/4 slice of onion (thinly sliced).
- Prepare 1 tbsp of gochujang paste (you can find it in any Asian store or Smith’s store).
- Prepare 1/2 tsp of ginger powder (you can use the fresh ginger slices).
- You need 1/2 tsp of garlic powder (you can reply with minced garlic).
- You need 1 tsp of paprika powder.
- It's 1 tbsp of soy sauce.
- Prepare 1 tsp of mushrooms powder (optional).
- Prepare 1 tsp of cayenne powder(optional, you can skipped if you don’t like spicy).
- It's 1/2 tsp of ground black pepper.
- You need to taste of Salt.
- It's Squeezes of lemon or 1 tbsp lemon juice (optional).
- It's 4 cup of water (veggies or non veggies broth).
- It's of Green onion for garnish.
- You need of Sesame oil.
- Prepare of Oil.
The sourness of the hot and sour soup comes from vinegar. The sour flavor helps keep this soup light, even though hot soup usually sits heavy on the stomach. And, as I found, while the soup sits in your fridge, the pretty purple from the cabbage bleeds out into the broth and then up into the tofu. This Korean kimchi tofu soup recipe creates a spicy broth that infuses custardy tofu with complex flavors and spices.
Spicy Sour Gochujang Tofu Soup instructions
- Using a pan heat up little oil, then sauted the onion..
- Add ginger, garlic, black pepper, gochujang paste, paprika, mushrooms powder, cayennes pepper and water..
- Let them boil and simmer until the gochujang is dissolved..
- Add tofu, soy sauce and salt to taste. Cook for another 3-4 minutes. Lastly add a few drops of sesame oil and lemon juice, then turn off the heat and serve. Don’t forget to sprinkle green onion as a garnish. Enjoy!.
- HappyCooking!.
It is found in jars or plastic tubs in Korean markets and will last indefinitely refrigerated in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a. Dried shredded pollock seasoned with gochujang. Pan fried tofu with spicy sauce. Hot and sour soup is a variety of soups from several Asian culinary traditions.