Spicy Soft Tofu Stew — Soondubu Jjigae
Around 28% fewer calories and significantly lower fat, extra lean pork mince replacing fatty pork belly and sesame oil reduced, with the authentic gochugaru heat, fermented depth, silken tofu texture, and the characteristic volcanic bubbling broth of the classic Korean soft tofu stew.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 4 garlic cloves and grate 2 tsp fresh ginger. Slice 6 spring onions. Scoop 600g silken tofu into large pieces. Have 200g extra lean pork mince, 2 eggs, 800ml stock, 1/4 cup gochugaru, 2 tbsp doenjang, 2 tbsp soy sauce, and 2 tsp sesame oil ready.
Saute
Heat 2 tsp sesame oil in a large heavy pot over medium heat. Add 200g pork mince, cook 3-4 minutes breaking up until browned. Add garlic and ginger, stir 30 seconds. Add 1/4 cup gochugaru, stir 30 seconds until oil turns red.
Build
Add 800ml stock, 2 tbsp doenjang, and 2 tbsp soy sauce. Bring to a vigorous boil over medium-high heat, about 2-3 minutes. Gently add tofu pieces, spooning broth over the top without aggressive stirring.
Simmer
Reduce heat to medium and simmer 5-6 minutes until tofu is heated through and broth is deeply flavoured. Crack 2 eggs directly into the centre, cover 1-2 minutes until whites are just set and yolks remain runny.
Plate
Scatter spring onions over the top and serve immediately in the pot alongside steamed rice. Divide between 2 bowls.
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