Soft Tofu Stew (Sundubu Jjigae)
A spicy, silky soft-tofu stew that arrives bubbling hot - cracking a raw egg into it at the table is pure comfort.
- ⏱ 25 min
- 📊 easy
- 🍽 For Two
Ingredients
- 350 g silken tofu
- 1.5 tbsp gochugaru
- 3 cloves garlic
- 500 ml broth
- 1 egg
Instructions
- Bloom gochugaru and garlic in oil until fragrant.
- Add broth and bring to a boil.
- Spoon in the soft tofu in large curds; simmer 5 minutes.
- Crack an egg on top and serve bubbling with rice.
💡 Chef's tip
Use the softest silken tofu and spoon it in gently in large curds - stirring it hard breaks it into a grainy mess.
Blooming the gochugaru in oil before adding liquid releases its color and flavor into a vivid red broth, the foundation of any good sundubu.
Nutrition (per serving)
- Calories: 220 kcal
- Protein: 16 g
- Carbs: 8 g
- Fat: 14 g
