Korean soft tofu stew
Sundubu jjigae: silky tofu and vegetables in a spicy, garlicky red broth with eggs cooked right on top, served bubbling with rice.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.61 a serving
- 350 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 3 cloves garlic, minced
- 3 green onions, sliced, whites and greens kept apart
- ½ zucchini, cut into half-moons
- 4 oz white mushrooms, sliced
- 1½ tbsp gochujang
- 2 cups chicken broth
- 1 package silken tofu, 14 oz
- 2 large eggs
- 1 tsp sesame oil
- 1 package microwave rice pouches, heated, for serving (optional)
From your pantry
- 1 tbsp vegetable oil
- 1 tsp red pepper flakes
- 1 tbsp soy sauce
Each serving has about 350 calories, 22 g protein, 21 g carbs and 20 g fat, and costs about $3.61 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No zucchini? Yellow squash works.
- No chicken broth? Vegetable broth or bone broth works.
Steps
Tap an underlined word for a quick explanation.
the garlic, the green onions, cut the zucchini into half-moons and slice the mushrooms.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Heat the oil in a medium over low heat. Add the garlic, green onion whites, gochujang and pepper flakes and stir for 1 minute, until it smells toasty and turns deep red.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heatTimer: 1 min
Pour in the broth and soy sauce, add the zucchini and mushrooms and over high heat and cook for 4 minutes.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heatTimer: 4 min
Scoop the tofu into the pot in big spoonfuls and turn the heat to medium. gently for 5 minutes, stirring only once or twice so the tofu stays in soft pieces.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Dolly’s tip: Silken tofu is supposed to break into soft, custardy clouds. Stir gently from the bottom.Crack the eggs on top of the stew, cover and cook for 3 to 4 minutes, until the whites are set.
Medium heatTimer: 3 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn off the heat, with the sesame oil and scatter the green onion tops over. Serve bubbling hot with rice.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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