This delightful Sundubu Jjigae, a Korean spicy tofu stew, is a warm and comforting dish perfect for any occasion. With its combination of soft tofu, fresh vegetables, and rich flavors, it promises to be a hit at your dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Firm yellow tofu | 2 large blocks, cut into quarters |
| Button mushrooms | 3, sliced |
| Egg | 1 |
| Bean sprouts | To taste |
| Cabbage | To taste, sliced |
| Gochujang (Korean chili paste) | 3 tablespoons |
| Bon cabe (chili seasoning) | To taste |
| Red onion | 3 cloves, sliced |
| Garlic | 2 cloves, minced |
| Onion | 1/4, sliced |
| Bird’s eye chili | 3, sliced |
| Green onion | 1 stalk, chopped (green part only) |
| Tomato | 1/2, sliced |
| Oyster sauce | 1 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Lime juice | To taste |
| Chicken bouillon powder | To taste |
| Water | Approximately 400 ml |
Instructions
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Sauté Aromatics: In a large pot, heat a bit of oil over medium heat. Sauté the red onion and garlic until fragrant. Add the sliced onion and bird’s eye chili, stirring briefly until softened.
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Add Liquid: Pour in approximately 400 ml of water, bringing it to a gentle boil.
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Incorporate Ingredients: Add the tofu, cabbage, bean sprouts, mushrooms, gochujang, oyster sauce, lime juice, bon cabe, salt, sugar, and chicken bouillon powder. Stir gently to combine.
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Finish with Egg and Vegetables: When the stew is nearly cooked, crack the egg directly into the pot without stirring. Add the sliced tomato and green onion on top. Cook until the egg is set.
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Taste and Serve: Adjust seasoning to taste. Serve hot, accompanied by rice or as a standalone dish.
Enjoy this comforting Sundubu Jjigae, a perfect blend of spice and savory goodness!