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Sundubu Jjigae – Korean Spicy Soft Tofu Stew

Sundubu Jjigae – Korean Spicy Soft Tofu Stew

Spicy Korean Bok Choy with Tofu (Sundubu Jjigae)

Ingredients
  

  • 1 tablespoon seasame oil
  • 1 clove garlic, minced
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 cup vegetable broth
  • 1/2 block firm tofu drained and cubed
  • 1 head bok choy rimmed and chopped
  • 1 stem green onion sliced
  • 1 shell egg beaten (optional)
  • 4 cups white or brown rice for serviing

Instructions
 

  • Heat sesame oil in a large pot or Dutch oven over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in gochujang, soy sauce, and brown sugar until combined.
  • Pour in vegetable broth and bring to a simmer. Add tofu and cook for 5 minutes
  • Add bok choy and green onion, and simmer for 3-5 minutes, or until bok choy is tender-crisp
  • If using, swirl in beaten egg to create ribbons of cooked egg in the stew.
  • Serve hot over cooked rice with additional green onion and sriracha, if desired.

Notes

Cook quickly so the tofu doesn't collapse.

Share

John Doe

John Doe

Nostra dapibus varius et semper semper rutrum ad risus felis eros. Cursus libero viverra tempus netus diam vestibulum lorem tincidunt congue porta. Non ligula egestas commodo massa. Lorem non sit vivamus convallis elit mollis.

Sundubu Jjigae – Korean Spicy Soft Tofu Stew

Sundubu Jjigae – Korean Spicy Soft Tofu Stew

Spicy Korean Bok Choy with Tofu (Sundubu Jjigae)

Ingredients
  

  • 1 tablespoon seasame oil
  • 1 clove garlic, minced
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 cup vegetable broth
  • 1/2 block firm tofu drained and cubed
  • 1 head bok choy rimmed and chopped
  • 1 stem green onion sliced
  • 1 shell egg beaten (optional)
  • 4 cups white or brown rice for serviing

Instructions
 

  • Heat sesame oil in a large pot or Dutch oven over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in gochujang, soy sauce, and brown sugar until combined.
  • Pour in vegetable broth and bring to a simmer. Add tofu and cook for 5 minutes
  • Add bok choy and green onion, and simmer for 3-5 minutes, or until bok choy is tender-crisp
  • If using, swirl in beaten egg to create ribbons of cooked egg in the stew.
  • Serve hot over cooked rice with additional green onion and sriracha, if desired.

Notes

Cook quickly so the tofu doesn't collapse.

Share

John Doe

John Doe

Nostra dapibus varius et semper semper rutrum ad risus felis eros. Cursus libero viverra tempus netus diam vestibulum lorem tincidunt congue porta. Non ligula egestas commodo massa. Lorem non sit vivamus convallis elit mollis.