Soondubu Jjigae (Korean Soft Tofu Stew)

Cinco de Mayo - Soup, Stew and Chili

This is an easy one-pot dish. This recipe calls for using a Korean clay pot.

Brief

Prep 10 mins

Cook: 18 mins

Total: 28 mins

Servings: 2

Yield: 2 servings

Soondubu Jjigae (Korean Soft Tofu Stew)

Ingredients

1 teaspoon crushed garlic

½ teaspoon vegetable oil

½ teaspoon Korean red pepper powder

¼ pound ground beef

21 ounces soft tofu

1 ⅓ cups water

½ teaspoon salt

¼ teaspoon ground black pepper

1 egg

3 green onions

chopped

Blue Lagoon Margaritas

Soup, Stew and Chili

Directions

Step 1

Place a clay pot over medium-high heat. Add garlic oil and red pepper power; cook and stir until fragrant about 2 minutes. Stir in ground beef; cook until browned 3 to 5 minutes.

Step 2

Scoop tofu into the pot using a spoon. Add water salt and pepper. Bring to a boil; reduce heat and simmer for 5 minutes.

Step 3

Crack egg into the center of the pot. Sprinkle green onions over the soup. Simmer until egg starts to set about 3 minutes.

Nutritional Information

Soondubu Jjigae (Korean Soft Tofu Stew)

Servings Per Recipe:2

Calories: 339.5

% Daily Value *

Protein: 32.7g 65%

Carbohydrates: 8.2g 3%

Dietary Fiber: 1.5g 6%

Sugars: 2.9g

Fat: 21.4g 33%

Saturated Fat: 5.2g 26%

Cholesterol: 127.3mg 42%

Vitamin A Iu: 564.1IU 11%

Niacin Equivalents: 11.6mg 90%

Vitamin B6: 0.3mg 21%

Vitamin C: 5.7mg 10%

Folate: 161.4mcg 40%

Calcium: 375mg 38%

Iron: 5.2mg 29%

Magnesium: 99.2mg 35%

Potassium: 592.3mg 17%

Sodium: 688.1mg 28%

Thiamin: 0.2mg 19%

Calories From Fat: 192.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.