26 Nov 2021
Sundubu-jjigae or soft tofu stew is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder).
by Phoebe Chat Legaspi
Step 1 Place a clay pot over medium-high heat. Add garlic, oil, and red pepper power; cook and stir until fragrant, about 2 minutes. Stir in ground beef; cook until browned, 3 to 5 minutes.
Step 2 Scoop tofu into the pot using a spoon. Add water, salt, and pepper. Bring to a boil; reduce heat and simmer for 5 minutes.
Step 3 Crack egg into the center of the pot. Sprinkle green onions over the soup. Simmer until egg starts to set, about 3 minutes.