Sundubu Jjigae (Korean Soft Tofu Stew)

koreanbapsang.com

Intrepid Spoon

1 package (12 ounces) sundubu extra soft/silken tofu

⅓ cup thinly sliced kimchi

3 ounces pork or beef

1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)

2 teaspoons minced garlic

1 tablespoon sesame oil use a little more if using more gochugaru

1 cup water or anchovy broth See note

2 to 3 tablespoons juice from kimchi

½ teaspoon saewujeot (salted shrimp) or salt to taste

pinch black pepper

1 scallion, finely chopped

1 egg - optional

Directions at koreanbapsang.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer