Korean dinner
Soondubu Jjigae (Soft Tofu Stew)
Bubbling, spicy Korean stew of silky soft tofu, kimchi and mushrooms with an egg cracked in at the end. Pure comfort in a bowl.
Jump to recipe
- 25 min · Under 40 min
- Beginner
- Hot spice
- Serves 2
- Hob
Dairy freeBalancedHotComfort foodOne potHealthy
Contains: Soy, Eggs, Fish, Wheat. Always check ingredient labels.
Why you'll love it
- Ready in about 25 minutes
- Comfort food
- One pot
- Healthy
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Silken tofu350 g
- Kimchi, chopped100 g
- Mushrooms, sliced100 g
- Gochugaru1 tbsp
- Garlic cloves, minced2 whole
- Anchovy or vegetable stock500 ml
- Soy sauce1 tbsp
- Eggs2 whole
- Spring onions2 whole
- Short-grain rice140 g
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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