Sundubu-jjigae

Ingredients

• vegetable oil1tbsp
• garlic minced1clove
• kimchi sliced50g
• gochugaru (Korean chili flakes)1tsp
• anchovy broth250ml
• soft tofu (sundubu)150g
• zucchini sliced50g
• onion chopped30g
• 1eggAs needed
• soy sauce1tbsp
• fish sauce1tsp
• stalk green onion chopped1 piece

Instructions

1. 1

   Step 1

   Heat 1 tablespoon of vegetable oil in a small pot over medium heat and sauté 1 clove minced garlic until fragrant.

2. 2

   Step 2

   Add 50g sliced kimchi and 1 teaspoon Korean chili flakes (gochugaru), stir for 2 minutes to release flavors.

3. 3

   Step 3

   Pour in 250ml anchovy or vegetable broth and bring to a boil.

4. 4

   Step 4

   Add 150g soft tofu (sundubu) gently into the pot without breaking it apart.

5. 5

   Step 5

   Add 50g sliced zucchini and 30g chopped onion, simmer for 5 minutes until vegetables are tender.

6. 6

   Step 6

   Crack 1 raw egg into the stew and let it cook for 2 minutes until the egg white is set but yolk remains runny.

7. 7

   Step 7

   Season with 1 tablespoon soy sauce and 1 teaspoon fish sauce, adjust saltiness as needed.

8. 8

   Step 8

   Garnish with 1 chopped green onion and serve hot with a bowl of steamed rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sundubu-jjigae can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.