Soft Tofu Stew (Sundubu-jjigae)

Name: Soft Tofu Stew (Sundubu-jjigae)
Total time: 20 min
Yield: 442 g
Ingredients: bean sprouts 50 serving; pork leg (hind leg) 60 g; green onion 25 piece (1/2); onion 35 serving (1/2); blanched enoki mushroom 40 g; soft tofu 200 cup; chili powder 4.5 spoon; anchovy fish sauce 10 g; soy sauce 10 serving; gochujang (Korean chili paste) 7.5 tablespoon

Cook 20 min Difficulty EASY 260 kcal

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Ingredients

Main ingredients

bean sprouts 1 serving
pork leg (hind leg) 60 g
green onion 0.5 piece (1/2)
onion 0.5 serving (1/2)
blanched enoki mushroom 40 g
soft tofu 1 cup

Seasonings/Sauce

chili powder 4.5 spoon
anchovy fish sauce 10 g
soy sauce 10 serving
gochujang (Korean chili paste) 7.5 tablespoon

Nutrition summary

Carbohydrates 18.95 g 28%

Protein 31.8 g 46%

Fat 7.91 g 26%

Serving size 442g

Cooking steps

1

Cut tofu, mushrooms, zucchini, and onion into bite-sized pieces.
2

Heat cooking oil in a pot, then sauté minced garlic and green onion.
3

Add chili powder and stir over low heat to make chili oil.
4

Add pork (or seafood) and stir-fry together.
5

Add onion, zucchini, and mushrooms, and sauté lightly.
6

Pour in water or broth and bring to a boil.
7

Season with soup soy sauce and salt.
8

Add soft tofu and gently stir to simmer.
9

Add an egg, bring to a boil once more, then finish.

Soft Tofu Stew (Sundubu-jjigae)

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