Soondubu Jigae (Korean Soft Tofu Stew)
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The Woks of Life · by Kaitlin★ 4.8 (5)

Soondubu Jigae (Korean Soft Tofu Stew)

NUTRITION · PER SERVING70M COOK
CAL 20%·PRO 35%
CARBS 14G14% OF CAL
4G FIBER5G OTHER5G TOTAL SUGAR
FAT 31G70% OF CAL
9G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spicy Korean soft tofu stew with pork, kimchi, mushrooms, and a cracked egg. Rich, fiery, and deeply satisfying.

mainkoreansoupporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 10 large dried anchovies
  • ⅓ of a small daikon radish
  • 1 piece dried kelp ((6x4 inches))
  • 3 dried shiitake mushrooms
  • 5 cups water
  • 1 tablespoon vegetable oil ((divided))
  • 2 cloves minced garlic
  • 1 small onion ((thinly sliced))
  • 1 cup pork belly ((or any other cut of pork, about 2-3 ounces per serving, cut into small pieces))
  • 1 cup kimchi ((roughly chopped, most of the jarred kinds are already cut))
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 4 tablespoons Korean chili flakes
  • 2 teaspoons sesame oil
  • 1 package (silken tofu) ((if you can find it, use a Korean brand, as it’s a denser, richer tofu!))
  • 2 eggs
  • 1 scallion ((diced into small rounds))
PREP
20M
SODIUM
1574MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.