Korean Stew Spicy Comfort Food
Sundubu Jjigae (Korean Soft Tofu Stew)
A warming and hearty Korean stew made with high-water-content silken tofu.
Cost Per PlateRs. 145
Premium Value ComparisonSave Rs. 410 vs. meat alternatives for 2 servings!
Ingredients
Adjust Portions
2Servings
Total Est. CostRs. 290
- 1 package (12 oz)sundubu (extra soft/silken tofu)
- 0.33 cupthinly sliced fully fermented kimchi
- 3 ozpork or beef
- 1 tspgochugaru (Korean red chili pepper flakes)
- 2 tspminced garlic
- 1 tbspsesame oil
- 1 cupwater or anchovy broth
- 2 tbspkimchi juice
- 0.5 tspsaeujeot (salted shrimp) or salt
- pinch of black pepper
- 1 finely choppedscallion
- optional egg
Instructions
1
Cut the meat and kimchi into small thin strips
2
Add the kimchi, meat, gochugaru, garlic, and sesame oil to a small pot over medium heat, and stir-fry for 3-4 minutes until the meat is almost cooked
3
Pour in the water (or broth) and kimchi juice
4
Bring to a boil for 3-4 minutes and skim off the scum
5
Add the soft tofu in big chunks, then stir in the salted shrimp (or salt) and black pepper
6
Cook for 4-5 minutes
7
Add the chopped scallion right before removing from the heat, and crack a raw egg into the boiling hot stew if desired
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