5 Minute Korean Stew for your Breakfast, Soft Tofu Stew! Sundubu Jjigae Recipe

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.

Chop green onion into small pieces.

Finely dice a quarter of an onion.

Chop chili pepper for garnish.

Make seasoning paste with 2 tbsp chili pepper flakes, 1 tbsp soy sauce, 1 tbsp minced garlic, 0.5 tbsp oyster sauce, 0.5 tbsp chicken bouillon powder, and 0.5 tbsp tashida Korean beef soup powder; mix well.

In a wok or pot, heat 0.5 tbsp toasted sesame oil and 1 tbsp lard over medium heat.

Add green onions and onions; sauté for 2 minutes until fragrant.

Add 80 grams of ground pork and half a chili pepper; cook for about 2 minutes, breaking up the pork.

Reduce heat to low and add the seasoning paste; stir-fry for about 3 minutes.

Add 1.5 cups of water and bring to medium-high heat until bubbling.

Add clams and boil for about 1 minute.

Taste the broth; if it's salty, add soft tofu, breaking it into big chunks, and cook for about 2 minutes.

Transfer to a dukkbegi, crack an egg on top, and boil for 1-2 minutes.

Finish with green onions, chili peppers, and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens