Sundubu Jjigae Soft Tofu Stew
Ingredients
- 600 g silken soft tofu
- 200 g kimchi, roughly chopped
- 2 tbsp gochugaru (Korean chilli flakes)
- 800 ml vegetable stock
- 4 eggs
- 3 garlic cloves
- 1 tbsp sesame oil
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 516 kcal
- Protein
- 22.5 g
- Carbohydrate
- 70 g
- of which sugars
- 3.2 g
- Fat
- 14.8 g
- of which saturates
- 3.3 g
- Fibre
- 3.2 g
- Salt
- 2.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions.
- 2
Heat sesame oil in a medium saucepan over a medium heat. Add crushed garlic and gochugaru and fry for 1 minute until fragrant.
- 3
Add the kimchi and stir-fry for 2 minutes, then pour in the vegetable stock. Bring to a gentle boil.
- 4
Spoon in the silken tofu in large chunks. Simmer for 5 minutes, keeping the tofu as intact as possible.
- 5
Crack an egg into each serving bowl, then ladle the piping hot stew straight over — the heat will gently cook the egg. Serve with steamed rice alongside.
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