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Sundubu Jjigae (Soft Tofu Stew)
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
1
Fry gochugaru and gochujang in sesame oil 1 min.
2
Add broth, kimchi, and mushrooms; simmer 10 min.
3
Gently add tofu in spoonfuls.
4
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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