Spicy Soft Tofu Stew with Egg — Sundubu Jjigae Soft Tofu Stew
Korean spicy soft tofu stew with kimchi, mushroom, and onion 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. Chop kimchi into bite-sized pieces. Remove shiitake stems, slice caps thinly. Dice onion finely. Grate garlic. Cut spring onions into 3cm batons. Gather all ingredients by the stove.
Boil
Combine rinsed rice with 240ml water in a small saucepan over high heat. Bring to a boil, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until fluffy.
Saute
Heat sesame oil in a medium heavy pot over medium-high. Add onion and garlic, stir-fry 90 seconds until translucent. Add chopped kimchi, fry 2 minutes until softened and deep red.
Bloom
Stir in gochugaru, fry 30 seconds until fragrant and the chilli blooms, watching heat carefully to prevent scorching.
Simmer 1
Pour in 700ml stock, 1/4 cup kimchi juice, and soy sauce. Bring to a boil, add shiitake mushrooms, reduce to medium, simmer 5 minutes until broth turns deep red and rich.
Simmer 2
Spoon silken tofu in large chunks into the pot without stirring, simmer 3 minutes until warmed through. Season with salt and black pepper. Crack both eggs into centre, scatter spring onion batons, simmer 60 seconds until egg whites begin to set.
Plate
Ladle the bubbling stew into two bowls, ensuring tofu, mushroom, kimchi, and egg are distributed evenly between servings. Serve immediately alongside the warm rice.
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