About this recipe:This is an authentic recipe for soondubu jjigae, a warming and hearty Korean tofu stew. Ready in about 20 minutes, makes this an ideal meal for a midweek supper.
1 teaspoon vegetable oil
1 teaspoon gochugaru (Korean red pepper powder)
2 tablespoons beef mince (optional)
1 tablespoon doenjang (Korean soybean paste)
salt and pepper, to taste
1 (340g) pack Korean soon tofu or soft tofu, drained and sliced
1 teaspoon sesame seeds
1 spring onion, chopped
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Method Prep:5min › Cook:15min › Ready in:20min
Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean red pepper powder and beef mince. Cook and stir until the beef is crumbly, evenly browned, and no longer pink.
Stir in the soybean paste, coating the beef. Pour in the water and bring to the boil. Season with salt and pepper. Gently drop tofu into the stew and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and spring onion.