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Recipe Korean Style Spicy Tofu Stew

Korean Style Spicy Tofu Stew (Sundubu-jjigae)

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    10mins

What you’ll need

Made with
Lee Kum Kee products

How to make it

  1. To prepare the soup base, place a medium-sized or earthenware pot (ttukbaegi) over medium-high heat. Add vegetable oil, kimchi, onions, Korean red pepper flakes, Lee Kum Kee Chili Bean Sauce and minced garlic to the pot.
  2. Add your choice of protein. Sauté for approximately 3–4 minutes, or until the protein is nearly cooked and the onions are soft.
  3. Gently add the soft tofu, breaking it into chunks.
  4. Pour in the chicken stock and Lee Kum Kee Premium Soy Sauce. Bring the mixture to a boil. Depending on the saltiness and fermentation level of your kimchi, you might need to adjust the taste using salt and sugar.
  5. Once boiling, add the sliced shiitake mushrooms. Make a small well in the center and gently crack the egg into it. Let it boil for another 3–4 minutes.
  6. Finish it with a sprinkle of Lee Kum Kee Pure Sesame Oil and a dash of Lee Kum Kee Sriracha Chili Sauce. Top with green onions for garnish. Enjoy!

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