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          Season 2

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          Sov) Have you ever heard about Sundubu ? It’s called in Korea “Sundubu” or soft tofu. And I’m going to use it to make a haemul sundubu jjigae. And if we have some tofu left over, I am going to make an appetizer. First prepare the seafood – shrimp, mussels., and squid. Wash the shrimp in salt water and remove the insides by sticking with toothpick in the shrimps’ back. Wash the squid, and peel it. To peel the squid, you have to make small cut at the edge of the body, then pull the skin up. Na) After peeling, make diagonal cuts in the squid to cut into bite-sized pieces. Wash the mussels in salt water. Sov) Now, the vegetables. Chop the onions, leeks, and green and red peppers, and cut the zucchini into half-moon slices. Now, I am going to dice the garlic. This small ingredient is very important to get the flavor you want. Okay! I think we are done here! So, let’s make the jjigae, or stew. Boil the water. Then, let’s boil the whole things. Na) When they’re boiled, add the Sundubu and onions. Sov) Now, I am going to use left over to make our appetizer. Cut the tofu into 3-4 cm pieces, making sure it doesn’tcrumble Na) Dice the king oyster mushrooms, onions, and black olives. Stir-fry it together with the garlic. Let’s make the sauce. Olive oil, soy sauce, sesame oil, vinegar. Stir it all together, and we’re done. Pour the all diced vegetable and sauce on the top of the tofu. Sov) we are done with our black olive sundubu . Now, back to our stew. Season it with diced garlic, salt, and pepper. Na) Add the final touch with leek, zucchini and green and red peppers. Seansoning it with diced garlic,salt and pepper. Tada~~ Our secret sundubu jjigae is done. The chewy seafood and soft tofu make the perfect combination!
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