Korean Soft Tofu Stew with Egg (Sundubu Jjigae) Recipe
Follow this recipe to prepare the comforting and spicy Korean Soft Tofu Stew with Egg, perfect for any meal.
Equipment
- 1 Korean stone pot (Ddukbaegi) or small pot For authentic serving and cooking
Ingredients
- 2 cups Water or Anchovy broth
- 1 block Soft Tofu (Sundubu) Sliced into pieces
- 1 Egg
- 100 g Pork or beef Minced
- 1 tbsp Soy sauce
- 1 tbsp Korean red pepper flakes (Gochugaru)
- 1 tsp Sesame oil
- 1 Green onion Chopped
- 2 cloves Garlic Minced
- to taste Salt and pepper
Instructions
- In a Korean stone pot or small pot, add water or anchovy broth and bring to a boil.
- Add minced garlic, Korean red pepper flakes, and soy sauce. Stir well.
- Add the minced pork or beef, and cook until nearly cooked through.
- Add the soft tofu in pieces without stirring too much to keep its shape.
- Let the stew simmer on medium heat for 5 to 7 minutes.
- Carefully crack an egg into the center of the stew, and let it cook for another minute or two.
- Garnish with chopped green onion and drizzle sesame oil over the top before serving.
- Serve hot straight from the pot with rice and side dishes.
Notes
For a vegetarian version, omit the meat and use vegetable broth instead. You can also add mushrooms for additional texture.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 10gProtein: 15gFat: 13gSaturated Fat: 3gCholesterol: 55mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 35000IUVitamin C: 1.7mgCalcium: 800mgIron: 0.4mg
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