Sundubu Jjigae (Korean Soft Tofu Stew)
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Omnivore's Cookbook · by Maggie Zhu

Sundubu Jjigae (Korean Soft Tofu Stew)

NUTRITION · PER SERVING40M COOK
CAL 52%·PRO 100%
CARBS 49G19% OF CAL
19G FIBER23G OTHER7G TOTAL SUGAR
FAT 65G57% OF CAL
13G SAT52G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy Korean soft tofu stew with pork, kimchi, mushrooms, and seafood in a gochugaru broth. Rich and comforting, ready in about 40 minutes.

mainkoreansoupporktofudairy freegluten free
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Nutrition & ingredients

Ingredients

serves 1
  • 6 dried shiitake mushrooms
  • 2 tablespoons toasted sesame oil
  • 3 oz pork (, cut into 1” (2.5 cm) strips (loin, tenderloin, or thin pork chop will work))
  • 3 tablespoons gochugaru ((Korean chili powder))
  • 1/4 large yellow onion (, diced)
  • 3 cloves garlic (, minced)
  • 1 tablespoon fish sauce
  • 1/2 zucchini (, cut into 1/2” (1.3 cm) thick half moon shapes)
  • 1/2 cup kimchi (, chopped (add any juices pressed out in the cutting process into the measuring cup))
  • 1/2 teaspoon salt ((or to taste))
  • 1 tube unpressed soft tofu (12 oz/350 g) (, or 3/4 block silken tofu, broken into large pieces)
  • 1/4 pack (1.8 oz/50 g) enoki mushrooms
  • 1/3 cup mixed frozen seafood
  • 2 green onions (, chopped, for garnish)
  • 1 large egg
PREP
25M
SODIUM
4010MG
ESTIMATE
COMPLETE

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