If you know me, you’ll know I’ve completely fallen head over heels for Korean food—especially anything with kimchi in it. So it’s no surprise when I say I love cooking up this bowl of piping hot, delicious, and oh-so-comforting Korean soft tofu stew (Sundubu Jjigae)!
Ingredients
1 packet Okmaya Soft Tofu Stew Paste
150ml water
1 packet kimchi
1 packet soft tofu
1 egg
1 packet enoki mushroom
1 packet kuchai
1. Pour the Okmaya Soft Tofu Stew Paste into a pot. (The photo below shows what the paste looks like before adding water and ingredients.) Note: This is not a sponsored post.
2. Add 150ml of water and bring it to a boil.
3. Add kimchi, soft tofu, and enoki mushrooms. Cover the pot and let it simmer for about 8-10 minutes over medium heat.
4. Toss in the kuchai and cover the pot for another 3-4 minutes. (I don’t want to overcook the kuchai!)
5. Crack in an egg, and once the egg white has solidified, turn off the heat.
6. Serve it up piping hot and enjoy this delicious, hearty Korean meal!
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