{"id":64320,"date":"2026-02-03T10:15:00","date_gmt":"2026-02-03T09:15:00","guid":{"rendered":"https:\/\/1mal1japan.de\/asiatische-rezepte\/sundubu-jjigae-stufato-coreano-piccante-di-tofu-con-zucchine-kimchi-e-alici-dashima\/"},"modified":"2026-08-12T13:13:46","modified_gmt":"2026-08-12T11:13:46","slug":"sundubu-jjigae-stufato-coreano-piccante-di-tofu-con-zucchine-kimchi-e-alici-dashima","status":"publish","type":"asiatische_rezepte","link":"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/sundubu-jjigae-stufato-coreano-piccante-di-tofu-con-zucchine-kimchi-e-alici-dashima\/","title":{"rendered":"Sundubu Jjigae: stufato coreano piccante di tofu con zucchine, kimchi e alici Dashima"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:40%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#ricetta\" style=\"background-color:#ff3333;font-size:14px\">alla ricetta \u2193<\/a><\/div>\n\n\n\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#video\" style=\"background-color:#ff3333;font-size:14px\">al video \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 wp-block-columns-is-layout-flex\" style=\"margin-top:0;margin-bottom:0;padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0;flex-basis:15%\">\n<p class=\"has-text-align-right wp-block-paragraph\" style=\"padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;font-size:16px\">Lingua:<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-ec24cd4e wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:10px;padding-bottom:0;padding-left:10px\"><style>html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu .wp-block-navigation-submenu__toggle 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src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/en.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/a><\/div><\/li><li class=\"wp-block-navigation-item \" data-wpml=\"current-language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Il Sundubu Jjigae \u00e8 uno degli stufati coreani pi\u00f9 famosi ed \u00e8 ormai parte integrante di molti ristoranti e famiglie. Questo stufato piccante a base di tofu combina un brodo chiaro e aromatico con tofu extra morbido, peperoncino e pochi ingredienti scelti con cura. Nonostante il suo condimento deciso, il Sundubu Jjigae non risulta pesante, ma equilibrato e avvolgente. \u00c8 un piatto adatto a ogni stagione, soprattutto quando si desidera qualcosa di sostanzioso che rimanga comunque leggero.<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg\" alt=\"Foto della ricetta del Sundubu Jjigae\" class=\"wp-image-60518\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Non ho scoperto subito il Sundubu Jjigae. Per molto tempo ho pensato che fosse semplicemente \u00absolo piccante\u00bb. Solo col tempo ho capito che qui non si tratta tanto di piccantezza, quanto piuttosto di equilibrio: un brodo chiaro, profondit\u00e0 data dagli ingredienti fermentati e lo speciale contrasto tra il tofu morbido e il condimento deciso. \u00c8 proprio questo equilibrio a rendere il Sundubu Jjigae cos\u00ec speciale ed \u00e8 proprio a questo che mira anche questa ricetta.<\/p>\n\n<h2 id=\"wissen\" class=\"wp-block-heading\">Ma cos\u2019\u00e8 in realt\u00e0 il Sundubu Jjigae?<\/h2>\n\n<p class=\"wp-block-paragraph\">Il Sundubu Jjigae \u00e8 uno stufato coreano in cui <strong>il Sundubu<\/strong>, ovvero un tofu non pressato e particolarmente morbido, riveste il ruolo principale. A differenza del tofu compatto, il sundubu non viene tagliato, ma aggiunto direttamente al brodo in pezzi grossolani e irregolari. Si sfalda facilmente, ma rimane cremoso e si amalgama con la zuppa.<\/p>\n\n<p class=\"wp-block-paragraph\">Tipico \u00e8 un brodo rosso, leggermente addensato, a base di fondo di acciughe e dashima o \u2013 a seconda della variante \u2013 di kimchi, carne o frutti di mare. Il piccante deriva soprattutto dal gochugaru, i fiocchi di peperoncino coreani. Spesso lo stufato viene servito alla fine con un uovo, che si cuoce direttamente nella zuppa calda e conferisce ulteriore consistenza.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme.jpg\" alt=\"Primo piano del Sundubu Jjigae\" class=\"wp-image-60517\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Il Sundubu Jjigae proviene dalla cucina quotidiana coreana, in cui il tofu fresco riveste da secoli un ruolo centrale. Soprattutto nelle regioni in cui si produce tradizionalmente il tofu, il Sundubu si \u00e8 rivelato la base ideale per zuppe e stufati, poich\u00e9 poteva essere lavorato rapidamente ed era molto saziante.<\/p>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-color alignfull uagb-block-948a4294 uagb-section__background-none\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-color alignfull uagb-block-f614bd54 uagb-section__background-none\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<iframe data-w-type=\"embedded\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https:\/\/x64on.mjt.lu\/wgt\/x64on\/x41j\/form?c=141b6e75\" width=\"100%\"><\/iframe>\n\n<script type=\"text\/javascript\" src=\"https:\/\/app.mailjet.com\/pas-nc-embedded-v1.js\"><\/script>\n<\/div><\/section>\n<\/div><\/section>\n\n<p class=\"wp-block-paragraph\">Il Sundubu Jjigae proviene dalla cucina quotidiana coreana, in cui il tofu fresco riveste da secoli un ruolo centrale. Soprattutto nelle regioni in cui si produce tradizionalmente il tofu, il Sundubu si \u00e8 rivelato la base ideale per zuppe e stufati, poich\u00e9 poteva essere lavorato rapidamente ed era molto saziante.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6492d650\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-89760efc\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6d656dd4\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h3 class=\"wp-block-heading has-text-align-left\" id=\"dakgangjeong-varianten\" style=\"margin-top:0px;margin-bottom:0px\">Deliziose varianti<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em>In Corea esistono innumerevoli varianti del Sundubu Jjigae. Molto diffusa \u00e8 la <strong>Haemul Sundubu Jjigae<\/strong> con frutti di mare come gamberetti, cozze o calamari. Questa versione risulta particolarmente limpida e leggera.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Altrettanto popolare \u00e8 il <strong>Kimchi Sundubu Jjigae<\/strong>, spesso abbinato alla pancetta di maiale. L\u2019acidit\u00e0 del kimchi rende lo stufato pi\u00f9 corposo e saporito.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Le varianti vegetariane o vegane <\/strong>rinunciano alle acciughe e alla carne, puntando invece sul brodo di kombu, sui funghi e sulle verdure. Anche in questo modo il carattere del piatto rimane inalterato, purch\u00e9 il piccante, l\u2019olio di sesamo e la tipica base di condimento siano quelli giusti.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 id=\"sundubu-jjigae-selber-machen\" class=\"wp-block-heading\">Preparare il Sundubu Jjigae in casa: ecco come fare<\/h2>\n\n<p class=\"wp-block-paragraph\">Preparare il Sundubu Jjigae a casa sembra pi\u00f9 complicato di quanto non sia in realt\u00e0. L\u2019elemento decisivo non \u00e8 una lunga lista di ingredienti, ma la giusta sequenza: preparare il brodo, preparare l\u2019olio aromatizzato, cuocere delicatamente gli ingredienti e aggiungere il tofu solo alla fine.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Gli ingredienti principali:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Brodo:<\/strong> La ricetta classica prevede un brodo di acciughe e dashi a base di acciughe essiccate e kombu. Conferisce profondit\u00e0 e umami senza risultare pesante.<\/li>\n\n\n\n<li><strong>Base aromatica:<\/strong> Il gochugaru, un po\u2019 di olio di sesamo e, facoltativamente, il gochujang conferiscono colore, piccantezza e rotondit\u00e0.<\/li>\n\n\n\n<li><strong>Ingredienti:<\/strong> Cipolle, zucchine e kimchi conferiscono consistenza e sapore senza coprire il gusto del tofu.<\/li>\n\n\n\n<li><strong>Sundubu:<\/strong> Tofu extra morbido, tagliato solo grossolanamente, che si scioglie nella zuppa.<\/li>\n<\/ul>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-4d0f0118 wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#fedfe1;padding-top:20px;padding-right:20px;padding-bottom:5px;padding-left:20px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group is-layout-constrained wp-container-core-group-is-layout-0991a0eb wp-block-group-is-layout-constrained\" style=\"padding-top:0;padding-right:60px;padding-bottom:0;padding-left:60px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group has-background is-layout-constrained wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#b5495b\"><div class=\"wp-block-group__inner-container\">\n<p class=\"has-text-align-center has-ast-global-color-5-color has-text-color has-link-color wp-elements-1 wp-block-paragraph\" style=\"padding-top:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);font-size:16px\"><strong>CONSIGLIO TOP<\/strong><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div data-block-name=\"woocommerce\/single-product\" data-product-id=\"56316\" data-wp-context=\"woocommerce\/products::{&quot;productId&quot;:56316,&quot;variationId&quot;:null}\" data-wp-interactive=\"woocommerce\/single-product\" class=\"wp-block-woocommerce-single-product woocommerce\">\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-3d7823e3 wp-block-columns-is-layout-flex\" style=\"border-radius:3px;background-color:#ffffffc9;padding-top:20px;padding-right:30px;padding-bottom:20px;padding-left:30px\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div style=\"position:relative;\"><div data-block-name=\"woocommerce\/product-image\" data-height=\"\" data-is-descendent-of-single-product-block=\"true\" data-sale-badge-align=\"left\" data-show-sale-badge=\"false\" class=\"wc-block-components-product-image wc-block-grid__product-image wc-block-components-product-image--aspect-ratio-auto wp-block-woocommerce-product-image\"><a href=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-50g\/\" data-wp-on--click=\"woocommerce\/product-collection::actions.viewProduct\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp.png\" class=\"attachment-large size-large\" alt=\"Gochugaru 50g Titelbild mit Schatten\" data-testid=\"product-image\" data-image-id=\"56890\" style=\"object-fit:cover;\" loading=\"lazy\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Gochugaru-50g-Titelbild-mit-Schatten-komp-100x100.png 100w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><div class=\"wc-block-components-product-image__inner-container\">\n\n<\/div><\/a><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-container-core-column-is-layout-43722905 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-bottom:0\"><h2 style=\"font-size:25px;text-transform:none;padding-top:0;padding-bottom:0;margin-top:0;margin-bottom:0\" class=\"has-link-color wp-elements-2 wp-block-post-title has-text-color has-ast-global-color-1-color\"><a href=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-50g\/\" target=\"_self\" >Gochugaru Chiliflocken 50g, Fujiman<\/a><\/h2>\n\n<div style=\"font-size:16px;padding-top:0;padding-bottom:0;margin-top:var(--wp--preset--spacing--20);margin-bottom:0\" class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Koreanische Chiliflocken f\u00fcr Kimchi, Dips &#038; w\u00fcrzige Alltagsk\u00fcche.\u00a0 Diese Gochugaru Chiliflocken von Fujiman sind grob gemahlen, fruchtig im Aroma und angenehm scharf. Die 50 g-Packung&hellip; <\/p><\/div>\n\n<div data-block-name=\"woocommerce\/product-price\" data-is-descendent-of-single-product-block=\"true\" data-style=\"{&quot;spacing&quot;:{&quot;margin&quot;:{&quot;top&quot;:&quot;0px&quot;,&quot;bottom&quot;:&quot;0px&quot;,&quot;left&quot;:&quot;0&quot;,&quot;right&quot;:&quot;0&quot;}}}\" style=\"margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0\" class=\"wp-block-woocommerce-product-price\" ><div class=\"wc-block-components-product-price wc-block-grid__product-price \" style=\"\" >\n\t\t\t\t\t<span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\" translate=\"no\">&euro;<\/span>4,49<\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n<div data-block-name=\"woocommerce\/add-to-cart-form\" class=\"wp-block-add-to-cart-form wc-block-add-to-cart-form wc-block-add-to-cart-form--input wp-block-woocommerce-add-to-cart-form\" ><p class=\"stock in-stock\">Disponibile<\/p>\n\n\t\n\t<form class=\"cart\" action=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-50g\/\" method=\"post\" enctype='multipart\/form-data'>\n\t\t\n\t\t<div class=\"quantity\">\n\t\t<label class=\"screen-reader-text\" for=\"quantity_6aa46b5737bd1\">Gochugaru Chiliflocken 50g, Fujiman quantit\u00e0<\/label>\n\t<input\n\t\ttype=\"number\"\n\t\t\t\tid=\"quantity_6aa46b5737bd1\"\n\t\tclass=\"input-text qty text\"\n\t\tname=\"quantity\"\n\t\tvalue=\"1\"\n\t\taria-label=\"Quantit\u00e0 prodotto\"\n\t\t\t\tmin=\"1\"\n\t\t\t\t\tmax=\"703\"\n\t\t\t\t\t\t\tstep=\"1\"\n\t\t\tplaceholder=\"\"\n\t\t\tinputmode=\"numeric\"\n\t\t\tautocomplete=\"off\"\n\t\t\t\/>\n\t<\/div>\n\n\t\t<button type=\"submit\" name=\"add-to-cart\" value=\"56316\" class=\"single_add_to_cart_button button alt\">Aggiungi al carrello<\/button>\n\n\t\t\t<\/form>\n\n\t\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>Ecco come si prepara:<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Per preparare il Sundubu Jjigae si parte dalla base: un brodo chiaro a base di acciughe e dasima. A tal fine, si scaldano lentamente 500 ml di acqua fredda con acciughe essiccate e un pezzo di kombu, senza portare a ebollizione. Dopo un breve tempo di infusione, si rimuove il kombu, si riporta delicatamente il brodo a ebollizione e infine lo si filtra. Contemporaneamente si preparano cipolla, aglio, zucchine, cipollotti e kimchi.<\/p>\n\n<p class=\"wp-block-paragraph\">In una pentola, soffriggere la cipolla e l\u2019aglio in olio neutro fino a renderli trasparenti. Aggiungere il gochugaru direttamente nell\u2019olio caldo, eventualmente integrando con un po\u2019 di gochujang, fino a formare una pasta di condimento rossa e aromatica. Versare il brodo preparato in questa miscela. Aggiungere le zucchine e il kimchi, condire con salsa di soia e una piccola quantit\u00e0 di zucchero.<\/p>\n\n<p class=\"wp-block-paragraph\">Dopo una breve cottura, il sundubu viene tagliato grossolanamente e aggiunto con cura allo stufato. Deve rimanere in pezzi grandi e morbidi. Infine si aggiungono olio di sesamo, cipollotti e, facoltativamente, un uovo. Lo stufato va servito immediatamente, bollente, idealmente con del riso.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1214\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen.png\" alt=\"Preparare il Sundubu Jjigae in casa\" class=\"wp-image-60547\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen.png 1214w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen-300x198.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen-1024x675.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen-768x506.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-selber-machen-1200x791.png 1200w\" sizes=\"(max-width: 1214px) 100vw, 1214px\" \/><\/figure>\n\n<h3 id=\"sundubu-jjigae-beilagen\" class=\"wp-block-heading\">Cosa si abbina bene al Sundubu Jjigae?<\/h3>\n\n<p class=\"wp-block-paragraph\">Il Sundubu Jjigae viene quasi sempre servito con del semplice riso bianco. Il riso assorbe il brodo e ne attenua il piccante. Si abbina bene a piccoli contorni come verdure sottaceto o kimchi. Come bevanda, in Corea si serve spesso acqua o t\u00e8 d\u2019orzo \u2013 tutto ci\u00f2 che non copra il sapore dello stufato.<\/p>\n\n<p class=\"wp-block-paragraph\">Che sia come cena riscaldante, come sostanzioso pranzo o come parte di un menu coreano: il Sundubu Jjigae \u00e8 versatile, saziante e tuttavia leggero. Se vuoi, puoi giocare con il grado di piccantezza, gli ingredienti o il brodo e creare la tua versione preferita.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Non vedo l\u2019ora di leggere il tuo commento: hai gi\u00e0 preparato il Sundubu Jjigae? Quale variante preferisci: classica, con kimchi o con frutti di mare? Buon divertimento in cucina e buon appetito. \ub9db\uc788\uac8c \ub4dc\uc138\uc694 \u2013 massitge deuseyo!<\/strong><\/p>\n\n<a name=\"rezept\"><\/a>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-df3ed33d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg\" alt=\"Foto della ricetta del Sundubu Jjigae\" class=\"wp-image-60518\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-2c1672f5 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image alignright size-full is-resized\" style=\"margin-top:-80px;margin-right:0px;margin-bottom:0;margin-left:0\"><img decoding=\"async\" width=\"200\" height=\"200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1.png\" alt=\"Ricette &quot;Il Giappone incontra la Corea&quot;\" class=\"wp-image-54678\" style=\"width:150px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1.png 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/03\/Zeichenflaeche-1-100x100.png 100w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/figure>\n\n\n\n<h2 id=\"rezept\" class=\"wp-block-heading\">Sundubu Jjigae<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>per 2 porzioni | 45 minuti | 320 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Rezept_Sundubu-Jjigae_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"> \ud83d\udda8\ufe0f Stampa PDF<\/a>\r\n\r\n<a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/sundubu-jjigae\/&#038; media=https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg&#038;description=Sundubu+Jjigae:+stufato+coreano+piccante+di+tofu+con+zucchine, +kimchi+e+acciughe+dashima&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Aggiungi ai preferiti<\/a>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Il Sundubu Jjigae \u00e8 un classico stufato coreano a base di tofu caratterizzato da un brodo limpido e aromatico e da una piacevole nota piccante. Il tofu extra morbido, il peperoncino e pochi ingredienti scelti con cura danno vita a un piatto che riscalda, \u00e8 equilibrato e perfetto per la vita di tutti i giorni. Ideale per chi desidera ricreare a casa la cucina coreana in modo autentico.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 id=\"zutaten\" class=\"wp-block-heading\">Ingredienti (2 porzioni)<\/h3>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/1mal1japan.de\/it\/carrello\/?add-to-cart=11773,50847,32498,50842,50843,56316,11752\" target=\"_blank\" rel=\"nofollow noopener noreferrer noreferrer noopener\">* Aggiungi gli ingredienti al carrello \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>Per lo stufato:<\/strong><br\/><strong>300 g <\/strong>Seidenfou <a href=\"https:\/\/1mal1japan.de\/produkt\/seidentofu-firm\/\"><u>(im Shop ansehen)<\/u><\/a>* <em>(meglio ancora: Sundubu, tofu extra morbido)<\/em><br\/><strong>3 cucchiai<\/strong> di kimchi <a href=\"https:\/\/1mal1japan.de\/produkt\/kimchi\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 <\/strong>cipolla<br\/><strong>2 <\/strong>spicchi d&#8217;aglio<br\/><strong>1 <\/strong>zucchina<br\/><strong>1 <\/strong>cipollotto<br\/><strong>2 cucchiai <\/strong>di olio neutro<em>(ad es. olio di colza)<\/em><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>Per il brodo:<\/strong><br\/><strong>500 ml <\/strong>di acqua<br\/><strong>6 <\/strong>acciughe secche <em>(senza testa e interiora, non sott&#8217;olio) <\/em>(<a href=\"https:\/\/amzn.to\/3Z9yynF\" rel=\"sponsored\">auf Amazon* kaufen<\/a>)<br\/><strong>1 pezzo <\/strong>di kombu <em>(circa 5 \u00d7 5 cm) <\/em><a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-kombu\/\"><u>(im Shop ansehen)<\/u><\/a>*<\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>Per il condimento:<\/strong><br\/><strong>1 cucchiaino <\/strong>di zucchero<br\/><strong>1 cucchiaio<\/strong> di olio di sesamo <a href=\"https:\/\/1mal1japan.de\/produkt\/sesamoel-55ml-ottogi\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 cucchiaio<\/strong> di gochugaru <a href=\"https:\/\/1mal1japan.de\/produkt\/gochugaru-400g\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 cucchiaio<\/strong> di gochujang <a href=\"https:\/\/1mal1japan.de\/produkt\/gochujang\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 cucchiaio<\/strong> di salsa di soia <a href=\"https:\/\/1mal1japan.de\/produkt\/sojasauce\/\"><u>(im Shop ansehen)<\/u><\/a>*<\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Utensili utili:<\/strong><br\/>Coltello Santoku <a href=\"https:\/\/1mal1japan.de\/produkt\/messer-santoku\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Grattugia <a href=\"https:\/\/1mal1japan.de\/produkt\/reibe\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Pentola Yukihira <a href=\"https:\/\/1mal1japan.de\/produkt\/yukihira-topf\/\"><u>(im Shop ansehen)<\/u><\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 id=\"zubereitung\" class=\"wp-block-heading\">Preparazione (45 minuti)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fa2c4c14 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten.png\" alt=\"Ingredienti per il Sundubu Jjigae\" class=\"wp-image-60523\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-98936963 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 1<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Per prima cosa controlliamo di avere tutti gli <strong>ingredienti <\/strong>necessari per preparare il Sundubu Jjigae coreano. <br\/>Preparare il brodo di acciughe e dashima: a tal fine, versare in una pentola <strong>500 ml di acqua fredda<\/strong> insieme a <strong>6 acciughe essiccate<\/strong> e al <strong>kombu <\/strong>. Riscaldare lentamente il liquido fino a circa 60 \u00b0C, quindi spegnere il fuoco. Lasciare in infusione il brodo con il coperchio chiuso per 30 minuti.<br\/>Successivamente rimuovere il kombu, portare a ebollizione il brodo con le acciughe e lasciarlo sobbollire delicatamente per 10 minuti. Filtrare con un colino e mettere da parte. Questo brodo costituisce la base saporita dello stufato.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec694e81 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-scaled.png\" alt=\"Sundubu Jjigae Passaggio 2: tagliare gli ingredienti a pezzetti\" class=\"wp-image-60524\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b8f9e46f is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 2<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Sbucciare la <strong>cipolla <\/strong>e tagliarla a fettine sottili. Sbucciare i 2 <strong>spicchi d\u2019aglio <\/strong>e tritarli finemente. Lavare le <strong>zucchine <\/strong>e tagliarle a fette sottili o a mezzaluna. <br\/>Tagliare il <strong>cipollotto <\/strong>a anelli sottili e metterlo da parte. Se necessario, tagliare finemente il kimchi.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ec694e81 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten.png\" alt=\"Sundubu Jjigae - Passaggio 3: soffriggere la cipolla e l&#x2019;aglio\" class=\"wp-image-60525\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b8f9e46f is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 3<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>1 cucchiaio di olio neutro<\/strong> in una pentola a fuoco medio. <strong>Aggiungere le cipolle <\/strong>e <strong>l\u2019aglio <\/strong>e rosolarli fino a renderli trasparenti, senza che prendano colore.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-dd2da8d1 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren.png\" alt=\"Sundubu Jjigae - Passaggio 4: mescolare con il peperoncino\" class=\"wp-image-60526\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-99x300.png 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-339x1024.png 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-768x2317.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-509x1536.png 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren-679x2048.png 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7a76f9b1 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 4<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Cospargere 2 cucchiai di gochugaru <\/strong>nell\u2019olio caldo e mescolare immediatamente. Il peperoncino non deve bruciare. Subito dopo, facoltativamente, <strong>1 cucchiaio di gochujang <\/strong>mescolare fino a formare una pasta rossa e aromatica.<br\/>Versare il <strong>brodo di acciughe e dasima<\/strong> preparato in precedenza e mescolare bene il tutto.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-03c5b27b is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-scaled.png\" alt=\"Sundubu Jjigae - Passaggio 5: condire lo stufato\" class=\"wp-image-60527\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-71c12484 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 5<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>Aggiungere le zucchine <\/strong>e <strong>3 cucchiai di kimchi<\/strong> nella pentola e mescolare bene.<br\/>Condire con <strong>1 cucchiaio di salsa di soia<\/strong> e <strong>1 cucchiaino di zucchero<\/strong>. Lasciare cuocere lo stufato a fuoco lento per 5 minuti, in modo che i sapori si amalgamino.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-03c5b27b is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-scaled.png\" alt=\"Sundubu Jjigae - Passaggio 6: aggiungere il tofu\" class=\"wp-image-60522\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-scaled.png 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-768x3092.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-509x2048.png 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-71c12484 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 6<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Spezzettare grossolanamente il <strong>tofu Sundubu <\/strong>con un cucchiaio o con due bacchette e versarlo direttamente nella pentola. Il tofu rimane volutamente in pezzi grandi e morbidi. Non mescolare troppo. Condire lo stufato con un po&#8217; di <strong>olio di sesamo <\/strong>e lasciarlo sobbollire a fuoco lento per altri 5 minuti, in modo che il tofu si riscaldi e assorba il sapore.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background wp-embed-aspect-16-9 wp-has-aspect-ratio\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-embed-aspect-16-9 wp-has-aspect-ratio is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-78af6ed4 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig.png\" alt=\"Sundubu Jjigae pronto\" class=\"wp-image-60528\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig-149x300.png 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig-510x1024.png 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig-768x1543.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig-765x1536.png 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-85a44f88 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 7<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Infine, cospargere con i <strong>cipollotti <\/strong>. Facoltativamente, versare delicatamente un uovo nella zuppa calda e lasciarlo rapprendere brevemente. Servire immediatamente il Sundubu Jjigae, bollente, idealmente con del riso.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<a name=\"video\"><\/a>\r\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\r\n<iframe title=\"Sundubu Jjigae \ud83c\udf36\ufe0f | koreanischer Tofu Eintopf | scharf, richtig einfach &amp; in 30 Minuten fertig\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/cINymbFpR4I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\r\n<\/div><\/figure><br>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong><strong>Hai voglia di altre deliziose ispirazioni dalla Corea? Qui trovi altre idee per ricette veloci:<\/strong><\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-27b66334     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"3\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/omelette-thailandese\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Thail\u00e4ndisches Omelett Khai Jao mit Jasminreis und Fr\u00fchlingszwiebeln\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/08\/Thailaendisches-Omelett-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/omelette-thailandese\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Omelette thailandese<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-08-28T09:42:13+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t28. Agosto 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/omelette-thailandese\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/riso-glutinoso-thailandese-come-cuocere-correttamente-il-riso-glutinoso-thailandese-khao-niao\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Riso glutinoso thailandese - Immagine di copertina\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/04\/Thai-Sticky-Rice-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/riso-glutinoso-thailandese-come-cuocere-correttamente-il-riso-glutinoso-thailandese-khao-niao\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Riso glutinoso thailandese: come cuocere correttamente al vapore il riso glutinoso thailandese (Khao Niao)<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-04-28T05:30:00+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t28. Aprile 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il riso glutinoso thailandese, noto anche come Khao Niao, \u00e8 una ricetta base molto semplice,&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/riso-glutinoso-thailandese-come-cuocere-correttamente-il-riso-glutinoso-thailandese-khao-niao\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/riso-fritto-al-kimchi-prepara-in-casa-un-kimchi-bokkeumbap-veloce-in-20-minuti\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Preparare il riso fritto al kimchi\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Kimchi-Fried-Rice-selber-machen.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/riso-fritto-al-kimchi-prepara-in-casa-un-kimchi-bokkeumbap-veloce-in-20-minuti\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Riso fritto al kimchi: prepara in casa un veloce kimchi bokkeumbap | in 20 minuti<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-03-18T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t18. Marzo 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il riso fritto al kimchi, noto anche come kimchi bokkeumbap, \u00e8 un classico piatto a&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/riso-fritto-al-kimchi-prepara-in-casa-un-kimchi-bokkeumbap-veloce-in-20-minuti\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/preparare-il-pollo-gong-bao-il-classico-pollo-kung-pao-della-cucina-del-sichuan-con-arachidi-e-peperoncino\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina del pollo Gong Bao\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Gong-Bao-Chicken-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/preparare-il-pollo-gong-bao-il-classico-pollo-kung-pao-della-cucina-del-sichuan-con-arachidi-e-peperoncino\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare il pollo Gong Bao: il classico pollo Kung Pao della cucina del Sichuan con arachidi e peperoncino<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-29T10:30:29+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t29. Gennaio 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il pollo Gong Bao \u00e8 un classico piatto saltato in padella della cucina del Sichuan,&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/preparare-il-pollo-gong-bao-il-classico-pollo-kung-pao-della-cucina-del-sichuan-con-arachidi-e-peperoncino\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/zuppa-di-pechino-preparare-in-casa-la-suan-la-tang-zuppa-cinese-agrodolce\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina della zuppa di Pechino\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Pekingsuppe-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/zuppa-di-pechino-preparare-in-casa-la-suan-la-tang-zuppa-cinese-agrodolce\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Zuppa di Pechino: preparare in casa la Suan La Tang | zuppa cinese agrodolce<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-15T06:01:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t15. Gennaio 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Zuppa di Pechino (Suan La Tang) \u00e8 una classica zuppa agrodolce della cucina cinese. Sottili&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/zuppa-di-pechino-preparare-in-casa-la-suan-la-tang-zuppa-cinese-agrodolce\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/dakgangjeong-pollo-croccante-coreano-con-marinata-dolce-piccante-da-preparare-in-casa\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina di Dakgangjeong\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Dakgangjeong-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/dakgangjeong-pollo-croccante-coreano-con-marinata-dolce-piccante-da-preparare-in-casa\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Dakgangjeong: pollo croccante coreano con marinata dolce-piccante da preparare in casa<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-09-15T06:02:00+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t15. Settembre 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Ho scoperto il Dakgangjeong per la prima volta non durante un viaggio, ma in modo&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/asiatische-rezepte\/dakgangjeong-pollo-croccante-coreano-con-marinata-dolce-piccante-da-preparare-in-casa\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Hai gi\u00e0 provato la ricetta? Fammelo sapere nei commenti, non vedo l\u2019ora di sentire cosa ne pensi.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\r\n{\r\n  \"@context\": \"http:\/\/schema.org\",\r\n  \"@type\": \"Recipe\",\r\n  \"name\": \"Sundubu Jjigae: stufato coreano piccante di tofu\",\r\n  \"image\": [\r\n    \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Titelbild.jpg\",\r\n    \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Rezeptbild.jpg\",\r\n    \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-in-Nahaufnahme.jpg\"\r\n  ],\r\n  \"author\": {\r\n    \"@type\": \"Person\",\r\n    \"name\": \"Elisa\"\r\n  },\r\n  \"datePublished\": \"2026-02-03\",\r\n  \"description\": \"Il sundubu jjigae \u00e8 un classico stufato coreano di tofu con brodo limpido e aromatico e una piacevole piccantezza. Tofu extra morbido, peperoncino e pochi ingredienti scelti con cura danno vita a un piatto avvolgente, equilibrato e adatto a ogni giorno. Perfetto per chi vuole cucinare la cucina coreana in modo autentico a casa propria.\",\r\n  \"prepTime\": \"PT30M\",\r\n  \"cookTime\": \"PT15M\",\r\n  \"totalTime\": \"PT45M\",\r\n  \"keywords\": \"Sundubu, Soondubu, jjigae, koreanischer Tofu-Eintopf, Seidentofu, Anchovy-Dashima, Kombu, Gochugaru, Gochujang, Kimchi, koreanische Hausk\u00fcche\",\r\n  \"recipeYield\": [\r\n    \"2\"\r\n  ],\r\n  \"recipeCategory\": \"Hauptgerichte\",\r\n  \"recipeCuisine\": \"Korea\",\r\n  \"nutrition\": {\r\n    \"@type\": \"NutritionInformation\",\r\n    \"calories\": \"320 kcal\",\r\n    \"servingSize\": \"1 serving\"\r\n  },\r\n  \"recipeIngredient\": [\r\n    \"300 g di tofu setoso\",\r\n    \"3 cucchiai di kimchi\",\r\n    \"1 cipolla\",\r\n    \"2 spicchi d'aglio\",\r\n    \"1 zucchina\",\r\n    \"1 cipollotto\",\r\n    \"2 cucchiai di olio neutro\",\r\n    \"500 ml di acqua\",\r\n    \"6 alici essiccate\",\r\n    \"1 pezzo di kombu\",\r\n    \"1 cucchiaino di zucchero\",\r\n    \"1 cucchiaio di olio di sesamo\",\r\n    \"1 cucchiaio di gochugaru\",\r\n    \"1 cucchiaio di gochujang\",\r\n    \"1 cucchiaio di salsa di soia\"\r\n  ],\r\n  \"recipeInstructions\": [\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Passaggio 1\",\r\n      \"text\": \"Per cominciare verifichiamo di avere tutti gli ingredienti per il sundubu jjigae coreano. Preparare il brodo di alici e dashima: versare in una pentola 500 ml di acqua fredda insieme a 6 alici essiccate e al kombu. Scaldare lentamente il liquido fino a circa 60 \u00b0C, poi spegnere il fuoco. Lasciare in infusione con il coperchio chiuso per 30 minuti. Togliere quindi il kombu, portare a ebollizione il brodo con le alici e lasciar sobbollire delicatamente per 10 minuti. Filtrare con un colino e mettere da parte. Questo brodo costituisce la base saporita dello stufato.\",\r\n      \"image\": \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Zutaten.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Passaggio 2\",\r\n      \"text\": \"Pelare la cipolla e tagliarla a spicchi sottili. Pelare i 2 spicchi d'aglio e tritarli finemente. Lavare la zucchina e tagliarla a fette sottili o a mezzelune. Tagliare il cipollotto ad anelli sottili e metterlo da parte separatamente. Se necessario, tagliare finemente il kimchi.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-2-Zutaten-klein-schneiden-768x3092.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Passaggio 3\",\r\n      \"text\": \"Scaldare 1 cucchiaio di olio neutro in una pentola a fuoco medio. Unire cipolla e aglio e farli appassire finch\u00e9 non diventano traslucidi, senza che prendano colore.\",\r\n      \"image\": \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-3-Zwiebel-und-Knoblauch-braten.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Passaggio 4\",\r\n      \"text\": \"Cospargere 2 cucchiai di gochugaru nell'olio caldo e mescolare subito. Il peperoncino non deve bruciare. Subito dopo, volendo, incorporare 1 cucchiaio di gochujang finch\u00e9 non si forma una pasta rossa e aromatica. Versare il brodo di alici e dashima preparato e mescolare bene il tutto.\",\r\n      \"image\": \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-4-mit-Chili-verruehren.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Passaggio 5\",\r\n      \"text\": \"Unire la zucchina e 3 cucchiai di kimchi alla pentola e amalgamare accuratamente. Condire con 1 cucchiaio di salsa di soia e 1 cucchiaino di zucchero. Lasciar sobbollire delicatamente lo stufato per 5 minuti, cos\u00ec che i sapori si leghino.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-5-Eintopf-wuerzen-768x3092.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Passaggio 6\",\r\n      \"text\": \"Dividere grossolanamente il tofu sundubu con un cucchiaio o con due bacchette e farlo scivolare direttamente nella pentola. Il tofu resta volutamente in pezzi grandi e morbidi. Non mescolare energicamente. Condire lo stufato con un po' di olio di sesamo e lasciar sobbollire ancora 5 minuti, in modo che il tofu si scaldi e prenda sapore.\",\r\n      \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Schritt-6-Tofu-hinzufuegen-768x3092.png\"\r\n    },\r\n    {\r\n      \"@type\": \"HowToStep\",\r\n      \"name\": \"Passaggio 7\",\r\n      \"text\": \"Per finire, cospargere con il cipollotto. Volendo, far scivolare delicatamente un uovo nella zuppa bollente e lasciarlo rapprendere brevemente. Servire subito il sundubu jjigae, bollente, idealmente con del riso.\",\r\n      \"image\": \"https:\/\/cdn.1mal1japan.de\/wp-content\/uploads\/2026\/02\/Sundubu-Jjigae-Fertig.png\"\r\n    }\r\n  ],\r\n  \"video\": {\r\n    \"@type\": \"VideoObject\",\r\n    \"name\": \"Sundubu Jjigae \ud83c\udf36\ufe0f | koreanischer Tofu Eintopf | scharf, richtig einfach & in 30 Minuten fertig\",\r\n    \"description\": \"Heute machen wir \ud835\udde6\ud835\ude02\ud835\uddfb\ud835\uddf1\ud835\ude02\ud835\uddef\ud835\ude02 \ud835\udddd\ud835\uddf7\ud835\uddf6\ud835\uddf4\ud835\uddee\ud835\uddf2 \u2013 einen koreanischen Tofu-Eintopf mit w\u00fcrziger Br\u00fche, Kimchi und extra weichem Tofu \ud83c\udf36\ufe0f\ud83e\udd62 Sundubu Jjigae wirkt auf den ersten Blick oft einfach nur scharf. Tats\u00e4chlich lebt der Eintopf aber vor allem von Balance: eine klare Br\u00fche, Tiefe durch fermentierte Zutaten und der besondere Kontrast zwischen cremigem Tofu und kr\u00e4ftiger W\u00fcrze. 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