Beef Sundubu Jjigae (Korean Spicy Soft Tofu Stew)
450kcal
Ingredients
- 100 g sliced beef
- 1 green onion
- 1/2 onion
- 1/4 zucchini
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp minced garlic
- 2 tbsp jin ganjang (korean soy sauce)
- 360 ml water
- 2 tbsp tuna sauce (or substitute with fish sauce)
- 1 tsp anchovy dashi powder (secret ingredient)
- 1 block soft tofu (sundubu 순두부)
- 1 pinch korean pepper (sunhuchu 순후추)
- 1 egg
- 4 tbsp cooking oil
Equipment
Method
Cut the Vegetables
- Chop the garlic.
- Chop the green onion into small pieces.
- Finely chop ½ onion.
- Slice zucchini into half moon shapes.
Prepare the Base
- Heat cooking oil in a clay pot over high heat.
- Sauté green onion and onion until fragrant.
- Add minced garlic and stir.
Cook the Beef
- Add the sliced beef to the pot and stir-fry until cooked through.
- Stir in 1 tbsp of gochugaru.
Simmer the Broth
- Pour in 360 ml water.
- 2 tbsp of jin ganjang (Korean soy sauce).
- Add 2 tbsp of tuna sauce (or fish sauce).
- 1 tsp of anchovy dashi powder. (secret ingredient)
- Stir and add the zucchini slices.
Add Tofu
- Add the soft tofu to the pot.
- Cut the tofu in the pot with a spoon.
- Simmer for 5 minutes.
- Sprinkle with a pinch of Korean pepper(Sunhuchu 순후추).
- Crack an egg on top before serving.
- Serve immediately while hot.
Jal meokgetseumnida!
- Beef Sundubu Jjigae 소고기 순두부찌개
- 잘 먹겠습니다!
