Sundubu Jjigae (Korean Soft Tofu Stew with Beef) by @idealifeonline.resep

45 min

5 servings

🫘

2

Silken tofu

🥬

1

Napa cabbage

🍄

2

Enoki mushrooms

🥩

500 g

Beef slice

🥚

3

Eggs

🧅

1

Onion

🧄

3 cloves

Garlic

🧅

2 stalks

Scallion

💧

1.5 l

Water

🫗

2 tbsp

Cooking oil

🥢

4 tbsp

Soy sauce

🌶️

4 tbsp

Gochugaru

🫗

1 tbsp

Sesame oil

🧂

2 tsp

Salt

🥩

2.5 tsp

Beef bouillon powder

🌶️

Red curly chili

  1. Cut
    • Scallion

    Cut the scallions (white part only) into pieces.

  2. Heat
    • Red curly chili

    Prepare the red curly chili for heat.

  3. Crush
    • Garlic

    Crush the garlic cloves, then mince them finely to bring out more flavor, and set aside.

  4. Mince
    • Onion

    Mince the onion.

  5. Cut
    • Enoki mushrooms
    • Water

    Cut off the base of the enoki mushrooms, separate the strands, and wash under running water, making sure there is no slime or bad smell.

  6. Cut
    • Napa cabbage

    Cut off the end of the napa cabbage, slice it into pieces, then cut into rounded pieces.

  7. Wash
    • Napa cabbage
    • Enoki mushrooms
    • Scallion

    Wash the vegetables thoroughly.

  8. Cook
    • Silken tofu

    Set the tofu aside to add later once the sundubu jjigae is almost done cooking.

  9. Sauté
    • Onion
    • Beef slice

    Using the multi cooker, sauté the onion and beef slice.

  10. Add
    • Water
    • Soy sauce
    • Gochugaru

    Make the broth in the same pot by adding the water, soy sauce, gochugaru, sesame oil, salt and beef bouillon powder.

  11. Simmer
    • Silken tofu
    • Napa cabbage
    • Enoki mushrooms

    Simmer everything together in the multi cooker.

  12. Add
    • Silken tofu

    Add the tofu when the stew is almost cooked.

  13. Crack
    • Eggs

    Crack in the eggs.

  14. Step

    Once the sundubu jjigae is fully cooked, switch the multi cooker to Warm mode to keep it hot at the table.

Sundubu Jjigae (Korean Soft Tofu Stew with Beef) by @idealifeonline.resep

45 min

5 servings

🫘

2

Silken tofu

🥬

1

Napa cabbage

🍄

2

Enoki mushrooms

🥩

500 g

Beef slice

🥚

3

Eggs

🧅

1

Onion

🧄

3 cloves

Garlic

🧅

2 stalks

Scallion

💧

1.5 l

Water

🫗

2 tbsp

Cooking oil

🥢

4 tbsp

Soy sauce

🌶️

4 tbsp

Gochugaru

🫗

1 tbsp

Sesame oil

🧂

2 tsp

Salt

🥩

2.5 tsp

Beef bouillon powder

🌶️

Red curly chili

Preparation Steps

  1. Step 1/14

    Cut the scallions (white part only) into pieces.

    🧅Scallion
    🔪Knife
    🪵Cutting board

  2. Step 2/14

    Prepare the red curly chili for heat.

    🌶️Red curly chili
    🔪Knife
    🪵Cutting board

  3. Step 3/14

    Crush the garlic cloves, then mince them finely to bring out more flavor, and set aside.

    🧄Garlic
    🔪Knife
    🪵Cutting board

  4. Step 4/14

    Mince the onion.

    🧅Onion
    🔪Knife
    🪵Cutting board

  5. Step 5/14

    Cut off the base of the enoki mushrooms, separate the strands, and wash under running water, making sure there is no slime or bad smell.

    🍄Enoki mushrooms
    🔪Knife

  6. Step 6/14

    Cut off the end of the napa cabbage, slice it into pieces, then cut into rounded pieces.

    🥬Napa cabbage
    🔪Knife
    🪵Cutting board

  7. Step 7/14

    Wash the vegetables thoroughly.

    🥬Napa cabbage
    🍄Enoki mushrooms
    🧅Scallion

  8. Step 8/14

    Set the tofu aside to add later once the sundubu jjigae is almost done cooking.

    🫘Silken tofu

  9. Step 9/14

    Using the multi cooker, sauté the onion and beef slice.

    🧅Onion
    🥩Beef slice

  10. Step 10/14

    Make the broth in the same pot by adding the water, soy sauce, gochugaru, sesame oil, salt and beef bouillon powder.

    💧Water
    🥢Soy sauce
    🌶️Gochugaru
    🫗Sesame oil
    🧂Salt
    🥩Beef bouillon powder

  11. Step 11/14

    Simmer everything together in the multi cooker.

  12. Step 12/14

    Add the tofu when the stew is almost cooked.

    🫘Silken tofu

  13. Step 13/14

    Crack in the eggs.

    🥚Eggs

  14. Step 14/14

    Once the sundubu jjigae is fully cooked, switch the multi cooker to Warm mode to keep it hot at the table.

Composition

Ingredients

Types

Soy, Dairy Alternative, Vegetables, Mushrooms, Meat, Eggs, Spices, Liquid, Oil, Condiment, Sauce

Ingredients

Silken tofu, Napa cabbage, Enoki mushrooms, Beef slice, Eggs, Onion, Garlic, Scallion, Water, Cooking oil, Soy sauce, Gochugaru, Sesame oil, Salt, Beef bouillon powder, Red curly chili

Notes

Silken tofu (tahu sutra), Napa cabbage (sawi putih, used instead of jucai/jukini), Enoki mushrooms (packets/clusters), Onion (bawang bombai, medium size), Garlic (crushed then minced), Scallion (white part only, daun bawang), Cooking oil (minyak), Soy sauce (kecap asin), Gochugaru (Korean red chili powder), Salt (adjust to taste), Red curly chili (cabai keriting, for extra heat, red chili pepper or bird's eye chili can be used instead)

Allergens

Soy, Eggs, Gluten

Dietetics

Dietary regimen

High-Protein, Low-Carb, Sugar-Free

Calories

380 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 14g, Fat: 22g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Iron: 3.2mg, Calcium: 120mg, Potassium: 550mg, Sodium: 1450mg, Zinc: 4.5mg

Vitamins

Vitamin A: 350mcg, Vitamin C: 18mg, Vitamin B12: 1.3mcg, Vitamin K: 25mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Knife, Cutting board

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Family Gathering, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@idealifeonline.resep

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Saucy, Tender, Silky

Flavors

Spicy, Savory, Umami, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 2-3 days (Store in an airtight container,Reheat thoroughly on the stove or in the multi-cooker before serving,Egg and tofu texture may change slightly after reheating), freezing : not recommended (Silken tofu and egg do not freeze well and become watery/rubbery after thawing)