🌶I can eat this every day❗️SIMPLE Tofu & Eggs Soup [Korean Soft Tofu Stew; Soondubu Jjigae] 순두부 계란찌개

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.

Cut the scallions down the middle; use the white part to stir fry and the green part as a garnish.

Chop 1/4 of a medium-sized onion.

In a medium-sized pot, set the heat to high and let it preheat for about 1-2 minutes.

Add 1 tablespoon of oil to the pot.

Add the chopped white onions and green onions, along with a pinch of salt, and stir fry for about 1 minute until they look sweaty and translucent.

Add the chopped kimchi and minced ham, and stir fry on high heat for about 1 minute.

Add the silken tofu and its leftover juice to the pot, breaking it up gently. If using firm tofu, use a potato masher to break it up.

Stir fry the tofu mixture for about 1 minute on high heat.

Add all the seasoning ingredients to the pot.

Pour in 2 cups of hot water and stir the mixture.

Once it starts boiling, cover the pot with a lid and boil on high heat for 3 minutes.

After 3 minutes, turn off the heat and give it a stir.

Carefully place the 3 eggs on top of the stew.

Cover the pot with the lid and let the eggs sit for 5-10 minutes (5 minutes for soft eggs, 10 minutes for fully cooked eggs).

After the resting time, uncover and garnish with the green onions and optionally sprinkle some sesame seeds and drizzle sesame oil on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens