Haemul Soon Doo Boo Jjigae – Korean Spicy Seafood Tofu


HAEMUL SOON DOO BOO JJIGAE – KOREAN SPICY SEAFOOD TOFU

Bahan/ingredients:
1 pak tahu sutra. 1 pack silk tofu.
100 gr cumi, buat guratan. 100 gr squid, make a stroke.
6 buah kerang hijau. 6 pcs mussel.
10 ekor udang, kupas kulit dan belah punggung. 10 pcs shrimp. peel the skin and split the back.
1 butir telur. 1 pcs egg.
1 batang daun bawang, iris. 1 stalk of spring onion, slice.
500 ml kaldu udang. 500 ml shrimp broth.
1 sdm minyak olive. 1 tbsp olive oil.
½ sdm minyak wijen. ½ tbsp sesame oil.
½ buah bawang bombay, cincang. ⅓ onion, chop.
2 batang bawang daun, iris serong. 2 stalks spring onion, oblique.
2 sdt jahe cincang halus. 2 tbsp finely chop ginger.
5 siung bawang putih, cincang halus. 5 cloves of garlic, finely chop.

Bawang daun utk taburan secukupnya. Some scallion for sprinkle.

Bumbu/seasoning:
50 gr kimchi, potong kecil. 50 gr kimchi, small cut.
½ sdt gula. ½ tsp sugar.
½ sdt garam. ½ tsp salt.
1 sdm bubuk cabe korea. 1 tbsp Korean chili powder. (Gochugaru)
½ sdm gochujang. ½ tbsp gochujang. (Korean Red Chili Paste)

1 sdm kecap asin. 1 tbsp soy sauce.

Cara/method:
1. Didihkan air, masukkan udang, dan cumi masak 30 detik, angkat dan tiriskan. Masukkan kulit dan kepala udang didihkan dengan api kecil selama 10 menit, saring dan sisihkan. Boil water, add shrimp, and squid cook 30 seconds, remove and drain. Add the shrimp shell and head simmer on low heat for 10 minutes, strain and set aside.
2. Panaskan minyak olive dan minyak wijen dalam hotpot, tumis bawang putih, bawang bombay, jahe dan bawang daun hingga harum. Heat olive oil and sesame oil, saute garlic, onion, ginger and spring onion until fragrant.
3. Masukkan kaldu udang dan bumbu, aduk rata dan masukkan tahu dan hasil laut, dan telur biarkan mendidih, Add shrimp broth and seasonings, stir well and get tofu and seafood, and eggs to boil,
4. Taburi bawang daun sebelum disajikan. Sprinkle with scallion before serve.

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