"スンドゥブ" which is popular most in Korea comes up now!
Get on the recent health boom, and is great in Korea; extreme popularity! ！
A thing popular at all in the Korean food with the thing which I do silk with スンドゥブ, and stewed tender tofu such as the tofu with seafood, red pepper powder and meat and vegetables in a small earthenware pot.
As for the soup using a red pepper and the spice which I ordered from Korea, body is plentiful in the hotness! As for the ingredient of the pan, there are many sea foods such as a shrimp scallop, the short-necked clam as well as tofu! ！
Furthermore, hotness softens when I put an egg, and taste doubles.
And it is still more delicious and can have it when by one portion runs to the rice which you cooked in a stone pot for salt manufacturing and eats.
●How to make スンドッブ [even if I have it simply!]
●I defrost soup of スンドッブ, and just, please all put it in a pan.
●I put tofu one order (250 g - 300 g) if it boils,
Please smash it with a spoon finely to cut it.
●Please put red pepper powder, the blue red pepper of the accompaniment for preference.
●It is the completion if it boils again.
When the tofu for スンドッブ has I filter silk and use tofu or tofu (おぼろどうふ) which is tenderer than it, I can make it well.
When I make it in トゥッペギ (pan for Korean チゲ), around a one-third of the quantity mentioned above is suitable.
When you do グツグツ since you put out fire when you put a raw egg, please can enter.
It is said, "the taste of スンドッブ features taste of the full-bodied soup and hot hotness" when I let you say to a Korean person.
It becomes "tofu チゲ" when you translate スンドブ in Japanese, but, please really think that it is a proper noun like "takoyaki" and "okonomiyaki". (ドッブ, トッブ are meanings of the tofu)