Soondubu Jjigae (Korean Soft Tofu Stew) recipe

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Ingredients

1 teaspoon crushed garlic
½ teaspoon vegetable oil
½ teaspoon Korean red pepper powder
¼ pound ground beef
21 ounces soft tofu
1 ⅓ cups water
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
3 green onions, chopped

Nutrition Info

339.5 calories
carbohydrate: 8.2 g
cholesterol: 127.3 mg
fat: 21.4 g
fiber: 1.5 g
protein: 32.7 g
saturatedFat: 5.2 g
servingSize: -
sodium: 688.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Crack egg into the center of the pot. Sprinkle green onions over the soup. Simmer until egg starts to set, about 3 minutes.

Recipe Yield

2 servings

Recipe Note

This is an easy one-pot dish. This recipe calls for using a Korean clay pot.

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