Korean · Dinner
Korean Rice with Spicy Tofu Stew
Steamed white rice served alongside a spicy Korean tofu stew, sundubu-jjigae style, simmered with gochugaru, gochujang, doenjang, kimchi and soft tofu in a scallion-and-garlic-laced broth. The stew turns bubbling red and thick with pressed tofu cubes, finished with sesame oil and topped with a raw egg.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
389Calories
24.1gProtein
16.8gFat
38.6gCarbs
4.8gSugar
4.9gFiber
1584mgSodium
198mgChol
3.9gSat Fat
612mgPotassium
210mgCalcium
4.3mgIron
0.5mcgVitamin B12
9.2mgVitamin C
vegetarian
low-calorie
spice-route
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Cut the soft tofu into rough 1-inch cubes, chop the kimchi, mince the garlic and slice the scallion, keeping everything ready near the stove.
2
Bloom
Warm the sesame oil in a small pot over medium heat and stir in the garlic, gochugaru and doenjang for 30 seconds until the raw smell fades.
3
Simmer
Add the kimchi to the pot, pour in the vegetable stock and gochujang, and bring to a gentle boil over medium-high heat for 5 minutes until the broth turns deep red.
4
Simmer
Lower the heat to medium, slide in the tofu cubes and simmer uncovered for 8 minutes until the tofu is heated through; season with soy sauce and salt, then crack the egg into the center and poach for 2 minutes until the white just sets.
5
Plate
Spoon the rice into a bowl, ladle the tofu stew alongside it, scatter the scallion over the top and serve immediately while the broth is still bubbling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g soft tofu
- 1 cup150g cooked white rice
- 2/3 cup100g kimchi
- 1 cup240ml vegetable stock
- 2 tbsp2 tbsp gochugaru
- 2 tsp2 tsp doenjang
- 1 tsp1 tsp gochujang
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 22 eggs
- 1 tsp1 tsp soy sauce
- a pinch of salt
