Korean Silken Tofu Stew (Sundoobu Jjigae)
Difficulty: EasyServings
1
servingsPrep time
10
minutesCooking time
15
minutesCalories
477
kcalProtein
53
gCarbs
37
gFat
13
gIngredients
Olive Oil
5 gramSpring Onion
60 gramOnions
100 gramLean Beef Strips
150 gramMinced Garlic
5 gramChilli Powder
5 gramSoy Sauce
10 milliliterFish Sauce
10 milliliterBeef Stock Powder
2 gramWater
400 milliliterStevia
1 teaspoonSoft Silken Tofu
1 packetEnoki Mushrooms
50 gram
Directions
- Preparation
- Chop the onions and trim your enoki mushrooms. Chop and separate the white part of your spring onion.
- Cut the beef into strips.
- Cooking
- Heat the pot over low heat. Add olive oil, the white part of the spring onion, onion, minced garlic, and chili powder. Stir-fry lightly for 1–2 minutes until fragrant.
- Add lean beef. Stir and cook until the surface of the beef turns slightly brown.
- Add soy sauce and beef stock powder. Mix well.
- Add broth and ingredients. Turn the heat to high. Add 400ml of water, stevia, fish sauce, and silken tofu. Bring to a boil.
- Add enoki mushrooms and cook for a minute.
- Pour into a bowl and garnish with chopped spring onion (green part). Enjoy!
Recipe Video
Notes
- It’s recommended to use the white part of the spring onion for stir-frying, and the green part for garnish!
- You can add your choice of noodles or an egg if you have extra calories to make it even more delicious!