RESEP SUNDUBU JJIGAE ALA ITAEWON CLASS | Korean Food Series

soft tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu maintains creaminess while being lower in calories.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: pickled cabbage

Fermented vegetables provide similar probiotic benefits.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika offers color and mild heat as a substitute.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and customizable.

Heat sesame oil in a pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until fragrant, about 2-3 minutes.

Stir in gochugaru and cook for 1 minute to release flavors.

Add kimchi and sauté for another 2-3 minutes.

Pour in vegetable broth and bring to a simmer.

Add sliced zucchini and mushrooms; cook for 5-7 minutes until tender.

Gently add soft tofu, breaking it into pieces as desired.

Season with soy sauce and salt to taste; simmer for 3-5 minutes.

Crack an egg into the stew and cover; cook until the egg is set, about 2-3 minutes.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens