Ingredients
- 1 block firm tofu, cut into large chunks
- 1/2 ounce bean sprouts
- 1/2 ounce cabbage, chopped
- 1-2 ounces napa cabbage, chopped
- 1 stalk green onion, sliced diagonally into thick pieces
- 1/2 onion, sliced thinly
- 2-3 cups water
- 2-3 tablespoons lime/lemon juice
- 1 egg, beaten
For the Spice Paste:
- 3 large red chilies
- 3 medium red bird’s eye chilies (for moderate heat)
- 3 shallots
- 1 garlic clove
- 1 medium tomato
Instructions
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Prepare the Spice Paste: Blend the red chilies, bird’s eye chilies, shallots, garlic, and tomato until smooth.
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Cook the Aromatics: In a pot, sauté the sliced onion until fragrant. Add the blended spice paste and continue cooking for a few minutes until the paste is well-cooked.
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Simmer the Stew: Pour in the water and bring to a simmer. Add the bean sprouts, cabbage, napa cabbage, and tofu. Stir in the lime or lemon juice, a pinch of sugar, chicken bouillon, and salt to taste. Adjust the seasoning as needed.
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Finish the Dish: Once the vegetables are tender and the flavors are well combined, pour in the beaten egg, stirring gently until the egg is cooked through. Turn off the heat and garnish with sliced green onions.
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Serve: Enjoy your Sundubu Jjigae hot, straight from the pot!
This flavorful Korean stew combines the delicate texture of tofu with the spicy kick of the aromatic paste, creating a comforting and satisfying dish perfect for any occasion.