- 1 package (12oz) extra soft tofu, cut into big chunks
- ⅓ cup kimchi, thinly sliced
- ½ cup beef, minced
- 3 tsp Gochugaru
- 1 tsp minced garlic
- 1 tbsp sesame oil
- 1 cup water
- 3 tbsp juice from kimchi
- ½ tsp salt
- ½ tsp black pepper
- 1 scallion, finely chopped
- 1 egg
- In a pot over medium-high heat, combine kimchi, beef, Gochugaru, garlic and sesame oil.
- Stir-fry for about 3 to 4 minutes until the beef is almost cooked thoroughly.
- Add water and juice from the kimchi. Then bring it to a boil and let it boil for 3 to 4 minutes. Skim off the scum from the surface of the soup.
- Gently add chunks of tofu in and season the stew with salt and pepper. Allow the ingredients to cook for 4 to 5 minutes and add scallions just before removing the pot from the heat.
- While the stew is hot, crack an egg in the middle. Serve and enjoy!
- You can use other kinds of protein to your sundubu jjigae to suit your taste. Check out Seonkyoung Longest's recipe for a seafood version ?
Tags:halal-sundubu-jjigaehalal-tofu-stewkorean-foodkorean-recipekorean-stew