Korean Soft Tofu Stew with Spicy Chili and Lemon

Certainly! Here’s a refined version of your Sundubu jjigae recipe for Love With Recipes:

Sundubu Jjigae (Korean Soft Tofu Stew)

Ingredients:

• 5 pieces of yellow or white tofu, cut into cubes
• 1/4 head of white cabbage, thinly sliced
• 1 egg, beaten
• A handful of bean sprouts (optional, if available)
• 2 tablespoons lemon juice (originally lime juice)
• 1 onion, thinly sliced
• 1 stalk green onion, sliced diagonally
• Sugar, to taste
• Salt, to taste
• Seasoning (e.g., chicken or vegetable bouillon), to taste
• Chili powder, to taste
• Water, as needed
• Cooking oil, as needed

For the Spice Paste:

• 2 red chilies
• 3 bird’s eye chilies (adjust according to your spice preference)
• 1 garlic clove
• 3 shallots
• 1 small tomato

Instructions:

1. Prepare the Spice Paste:

   • Blend the red chilies, bird’s eye chilies, garlic, shallots, and tomato until smooth to create a spicy paste.

2. Cook the Spice Paste:

   • Heat some cooking oil in a pot over medium heat. Add the spice paste and sauté until fragrant.

3. Add Water and Vegetables:

   • Pour in enough water to create a broth, and bring it to a boil. Once boiling, add the cubed tofu, sliced cabbage, and bean sprouts (if using). Stir well to combine.

4. Season the Stew:

   • Season the stew with salt, sugar, seasoning (such as bouillon), and chili powder to taste. Add the lemon juice and stir well. Allow the mixture to come back to a boil.

5. Add Egg and Finish Cooking:

   • Gently pour in the beaten egg while stirring to create ribbons of cooked egg throughout the stew. Continue to cook until the egg is fully set.

6. Add Final Touches:

   • Just before removing from heat, add the sliced onion and green onion. Stir briefly, then taste and adjust seasoning as needed.

7. Serve:

   • Once the flavors are balanced and the vegetables are tender, remove the pot from the heat. Serve hot and enjoy!

Happy cooking, and enjoy this comforting Korean stew!