HOW TO MAKE SOFT TOFU STEW (SOONDUBU JJIGAE) - RECIPE

silken tofu

🥗Healthier: firm tofu

💰Cheaper: cottage cheese

Firm tofu maintains texture while reducing calories.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika provides color and mild heat.

kimchi

🥗Healthier: pickled vegetables

💰Cheaper: sauerkraut

Pickled vegetables offer similar tanginess.

Heat a frying pan and add 1/2 cup of oil.

Add 1 cup of chopped green onions and saute for about a minute.

Add 1 cup of ground pork and break it apart to avoid clumping.

Add 2 cups of chopped onions and saute for a few minutes to get the moisture out.

Add 1/2 cup of minced garlic and saute for about a minute.

Add 1/4 cup of salt, 1 1/2 cups of Kochi gadu, and 1 1/2 tablespoons of sugar, and mix well.

Add 1/2 cup of soy sauce and mix well together.

Spoon this mixture into another bowl and set aside.

Add 2/3 cup of water to your soup bowl.

Add 2 heaping spoons of the base you just made, adjust to your taste, and mix into the liquid.

Add 1 package of soft tofu and break apart the tofu.

Bring to a boil and add 1 egg if you like.

Garnish with chopped onions and Korean chili pepper.

Enjoy with white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens