Sundubu Jjigae (Soft Tofu Stew)

Name: Sundubu Jjigae (Soft Tofu Stew)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 pack silken tofu; 1 cup kimchi, chopped; 1 cup mushrooms, sliced; 4 cups anchovy or chicken broth; 3 tbsp gochugaru; 2 tbsp gochujang; 2 tbsp soy sauce; 1 tbsp sesame oil; 2 eggs; spring onion and sesame to serve; steamed rice to serve

A fiery Korean stew of silken tofu, kimchi and mushrooms simmered in a gochujang-and-gochugaru-spiked broth, finished with a cracked egg poached right in the bubbling pot, served with rice.

Total time

20 min

Prep

5 min

Cook

15 min

Difficulty

medium

Cuisine

Korean

comfortAsian

Ingredients

1 packsilken tofu

1 cupkimchi, chopped

1 cupmushrooms, sliced

4 cupsanchovy or chicken broth

3 tbspgochugaru

2 tbspgochujang

2 tbspsoy sauce

1 tbspsesame oil

2eggs

spring onion and sesameto serve

steamed riceto serve

Instructions

Fry gochugaru and gochujang in sesame oil 1 min.

Add broth, kimchi, and mushrooms; simmer 10 min.

Gently add tofu in spoonfuls.

Crack eggs in; poach briefly. Garnish; serve with rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

123

Protein

7.7g

Fat

6.8g

Carbs

9.2g

Fiber

3.6g

Sodium

827mg

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