Quick Anchovy Soft Tofu Kalguksu from Leftover Sundubu Jjigae
Easy and Delicious Anchovy Soft Tofu Kalguksu Recipe
Don’t let leftover sundubu jjigae go to waste! This recipe shows you how to transform it into a delicious and unique anchovy soft tofu kalguksu. By combining it with instant anchovy kalguksu noodles, you’ll create a rich, savory broth with the perfect hint of spice, complemented by the silky smooth texture of the soft tofu. It’s the ultimate way to repurpose leftovers into a satisfying meal!
Key Ingredients
- Leftover Sundubu Jjigae (1 serving, chilled)
- 1 packet of instant Anchovy Kalguksu noodles
- Water (according to noodle packet instructions)
Cooking Instructions
Step 1
First, prepare your leftover sundubu jjigae for one serving that you’ve stored in the refrigerator. It’s perfectly fine if it’s cold, so you can use it directly.
Step 2
Now, it’s time to cook the anchovy kalguksu noodles. Pour the amount of water recommended on the noodle packet into a pot and bring it to a boil over high heat. A rolling boil ensures the noodles cook perfectly.
Step 3
Once the water is boiling vigorously, add the vegetable flakes (dried ingredients) that come with the anchovy kalguksu noodles. These will add depth of flavor to the broth.
Step 4
Following the vegetable flakes, add the soup powder seasoning as well. This seasoning is crucial for the noodle’s base flavor, so be sure to add the entire packet.
Step 5
After adding the seasonings, wait for the broth to come to a rolling boil again. This step helps the ingredients meld together and the broth to develop its rich flavor.
Step 6
When the broth is sufficiently boiling, carefully add the anchovy kalguksu noodles to the pot. Gently loosen the noodles to prevent them from sticking together and cook for about 3-4 minutes. (Refer to the cooking time on the noodle packet).
Step 7
Finally, pour the prepared leftover sundubu jjigae into the pot and let it simmer with the noodles. Gently stir to incorporate the soft tofu without breaking it apart, and cook for another 1-2 minutes. You’ll have a fantastic Anchovy Soft Tofu Kalguksu, featuring the delightful combination of silky soft tofu and a deep, savory anchovy broth!
Step 8
This simple and delicious Anchovy Soft Tofu Kalguksu using leftover sundubu jjigae is a real treat. We highly recommend trying it next time you have some leftover! It’s a fantastic way to enjoy a unique meal.
