Soondubu Jjigae

Ingredients - Serves 2

• Rice (optional) - Cooked, for serving
• Kimchi (optional) - 1/4 cup
• Egg - 1
• Water or broth - 2 cups
• Salt - To taste
• Sesame oil - 1 tablespoon
• Minced garlic - 2 cloves
• Soy sauce - 1 tablespoon
• Gochujang (korean red chili paste) - 2 tablespoons
• Vegetables (e.g., mushrooms, zucchini, onion, and green onion) - 1 cup, sliced
• Seafood or meat (e.g., shrimp, clams, beef, or pork) - 1/2 cup
• Soft tofu - 1 package (14 oz)

Let's Get Started

1. Prepare the ingredients by slicing the tofu, vegetables, and meat or seafood.
2. Heat the sesame oil in a pot over medium heat.
3. Add the minced garlic and sauté for a minute until fragrant.
4. Add the meat or seafood and cook until browned.
5. Add the vegetables and stir-fry for a few minutes until slightly softened.
6. Add the gochujang and soy sauce, and mix well to coat the ingredients.
7. Pour in the water or broth and bring to a boil.
8. Reduce the heat to low and gently add the tofu, being careful not to break it.
9. Simmer for about 10 minutes until the flavors meld together.
10. Taste and adjust the seasoning with salt if needed.
11. Crack an egg into the stew and let it cook for a few minutes until the white is set but the yolk is still runny.
12. Serve hot with kimchi and rice on the side, if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 15g
• Carbs: 25g
• Protein: 20g
• Sodium: 1200mg
• Sugar: 5g