Korean · Lunch, Dinner
Sundubu-jjigae (Korean soft tofu stew)
Fiery, bubbling silken tofu stew with courgette and mushroom, a Korean home-cooking classic.
- Calories
- 555 kcal
- Protein
- 24 g
- Carbs
- 78 g
- Fat
- 16 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy, sesame.
Ingredients
- 280 g Silken tofu
- ¼ courgette Courgette
- 60 g Mushrooms
- ½ onion Onion
- 2 tsp Gochugaru (Korean chilli flakes)
- 2 cloves Garlic
- 1¼ tsp Toasted sesame oil
- 280 ml Vegetable stock
- 70 g Jasmine rice
- 10 g Spring onions
Method
- Cook the rice according to packet instructions.
- Fry the onion, garlic and gochugaru in the sesame oil for 2 minutes until fragrant.
- Add the stock, zucchini and mushroom, and simmer for 8 minutes.
- Spoon in the silken tofu in large pieces and simmer gently for 3-4 minutes without stirring too much.
- Scatter with spring onion and serve bubbling hot with the rice.
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