Beef Sundubu Stew / 소고기 순두부 찌개

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.

Cut the zucchini into bite-sized pieces.

Thinly slice the butter mushrooms.

Chop the green onion.

Cut the sundubu (soft tofu) into one inch thick pieces, being careful as it easily breaks.

In a medium-sized pot, add sesame oil, chopped garlic, green onion, Korean chili flakes, and gochujang.

Heat the pot over low heat for about 2 minutes.

Add beef to the pot and stir fry for about 2 minutes until the seasoning and beef are well incorporated.

Add water, zucchini, onion, and mushrooms to the pot.

Increase the heat to medium to medium-high and bring to a boil, skimming off the foam.

Season with soy sauce and adjust saltiness by adding salt to taste.

Add sundubu to the pot along with green onion and chili pepper, mashing some of the tofu as needed.

Once the zucchini is almost done, turn off the heat after cooking for less than 5 minutes after adding tofu.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens