soft-tofu-stew | aktivolife

Soft Tofu Stew (Sundubu Jjigae)

Total time: 40 minutes

Serves 4

5.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

5 cups - Water

8 - Dried anchovies, large, heads and guts removed

1 pc - Dried kelp

2 tb - Korean chili flakes (Gochugaru)

1 tsp - Toasted sesame oil

1 tsp - Vegetable oil

150g - Lean pork, cut into small pieces

1 - Onion, chopped

3 cloves - Garlic, minced

1 - Green onion, chopped

½ cup - Kimchi, chopped

1 tsp - Salt

½ tsp - Sugar

3 pcs - Shiitake mushrooms, sliced

1 tube - Soft tofu

1 - Egg

UTENSILS

Pot, Earthenware pot, Chopping board, Knife

INSTRUCTIONS

1. Add the water, dried anchovies and dried kelp to a pot. Boil over high heat for 10 minutes. Lower the heat to low-medium and cook for 10 minutes. Remove from the heat and strain.

3. Heat an earthenware pot over medium-high heat for 3 to 4 minutes. Add the vegetable oil, chili flakes, onion and garlic. Cook for 1 minute.

4. Add the pork. Cook for 3 minutes.

5. Add the kimchi and keep stirring for a minute.

6. Add the anchovies and dried kelp stock to the pot. Cover and cook for 2 minutes over medium heat.

7. Add the tofu, mushrooms and egg. Season with the salt and sugar. Cook for 3 minutes.

8. Garnish with the green onion. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 473g

Energy (kcal)

176.0

Carbs (g)

9.6

Proteins (g)

17.2

Fats (g)

7.0

Fibre (g)

5.8