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Soon Tofu Jjigae (Korean Silken Tofu Stew)

50 minutes
Servings: 4

Ingredients

  • 2 tbsp cooking oil
  • 2 tbsp gochugaru (Korean hot pepper flakes)
  • 1/2 cup napa kimchi, chopped
  • 8 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 tbsp gochujang (Korean hot pepper paste)
  • 1 tbsp dwenjang (Korean bean paste)
  • 16 oz silken tofu or soft tofu
  • 8 oz enoki mushrooms
  • 4 green onions, chopped
  • 2 eggs, beaten lightly

Instructions

  • 1. Heat the oil in a medium pot over medium-high heat. Add gochugaru, stirring until oil turns red.
  • 2. Add kimchi and garlic. Stir to coat in oil and let cook for 1 minute.
  • 3. Add in stock. Stir in hot pepper paste and bean paste. Bring to boil.
  • 4. Once the kimchi is tender, add in the tofu. Break up larger chunks gently with a spoon.
  • 5. Let the stew boil for 10 to 15 minutes to allow flavors to develop and add eggs slowly, mixing as you pour them in.
  • 6. Just before serving, mix in the enoki mushrooms and top with green onions.
  • Serve it with rice and other Korean side dishes (banchan).