Sundupu-yo yannyomu / yangnyeom seasoning mix for soondupu jjigae Korean soft tofu stew

This seasoning mix lets you make tasty soondupu jjigae that is low in sodium!

Whole recipe:
295 calories; 5.0 g protein; 19.8 g fat; 19.9 g carbohydrate; 19.2 g net carbs; 464 mg sodium; 0 mg cholesterol; 0.7 g fiber

1 tsp (6 g):
21 calories; 0.4 g protein; 1.4 g fat; 1.4 g carbohydrate; 1.4 g net carbs; 33 mg sodium; 0 mg cholesterol; 0.1 g fiber


<Ingredients>

(Yields approx. 80-85 g or 4+ tbsp; enough for 5 servings of soft tofu stew)
(All photos are for a doubled amount of ingredients and finished paste)

2 cloves garlic
1/2 clove ginger
2 tbsp Korean red pepper flakes (coarse)
1 tbsp Korean red pepper powder (fine)
1 tbsp sake
1 tsp soy sauce
1 tsp shoyukoji rice malt soy sauce
1/2 tsp oyster sauce
1/4 tsp kurozu brown rice vinegar
1/2 tsp shiokoji salted rice malt

1 1/2 tbsp sesame oil

<Directions>
1.

Grate garlic and ginger.

2.

In a small prep bowl, mix garlic, ginger and all other ingredients with the exception of sesame oil.

3.

In a frying pan, heat sesame oil, and saute the paste on medium low heat for several minutes until well blended.
Stir often to prevent the paste from sticking to pan.

Let cool, and refrigerate.

<Notes>

• Garlic and ginger can also be finely chopped or mashed. I choose to grate them, mainly because the ginger I find here tends to be fibrous, and chopping or mashing can leave tough fibers in the paste.
• Chopped green onion can be added.
• Keeps in the fridge for several weeks.
• The above nutrition figures are when using 50% reduced sodium soy sauce containing 470 mg sodium/tablespoon, shoyukoji made of 50% reduced sodium soy sauce, oyster sauce containing 500 mg sodium/tablespoon, and shiokoji containing 546 mg sodium/tablespoon.
   

(Last updated: November 22, 2016)