Spicy Beef Soft Tofu Stew — Beef Sundubu Jjigae
Korean spicy soft tofu stew with diced beef, kimchi, and scallion in a gochugaru-sesame broth, finished with a cracked egg stirred through and served with rice on the side.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Finely dice 360g beef sirloin. Finely chop 160g kimchi. Finely grate 6 garlic cloves. Cut spring onions into 3cm batons. Break 2 eggs into a small bowl. Measure all liquids and spices.
Boil
Combine rinsed rice with 240ml water in a small saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Rest covered off heat 5 minutes.
Sear
Heat 30ml sesame oil in a medium heavy pot over medium-high heat. Add diced beef, stir-fry 2–3 minutes until deeply browned on all sides.
Saute
Add chopped kimchi and grated garlic, stir-fry 2 minutes until kimchi softens and turns deep red. Stir in 20g gochugaru, fry 30 seconds until the chilli blooms and clings to beef; watch heat to prevent scorching.
Simmer
Pour in 600ml water and 20ml soy sauce, bring to a boil, then reduce to medium heat and simmer 6–7 minutes until broth turns deep red. Gently spoon silken tofu into pot in large chunks, simmer 3 minutes without stirring until tofu warms through. Season with 1 tsp salt and 0.5 tsp black pepper.
Finish
Crack 2 eggs into the centre of the pot, scatter spring onion batons over top, simmer 60–90 seconds until egg whites begin to set but yolks remain runny, then plate with rice alongside, serving bubbling hot.
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