Beef Sundubu-jjigae (Soft Tofu Stew)
soft tofu stew with lean ground beef
Ingredients
- 350 g Soft Tofu (Sundubu)
- 100 g Ground Beef (90/10)
- 400 g Anchovy-Kelp Stock
- 8 g Sesame Oil
- 8 g Korean Red Pepper (Coarse)
- 10 g Garlic
- 60 g Onion
- 60 g Mushroom
- 10 g Soy Sauce
- 50 g Egg
- 15 g Scallion
Method
- Chili oil: Warm the sesame oil in a small pot or earthenware ttukbaegi over medium heat. Add the gochugaru and garlic and stir about 30 seconds, until the oil turns red and smells toasted. Don't let the pepper scorch.
- Brown and simmer: Add the beef and break it up until it loses its raw color. Stir in the onion and mushroom, then the soy sauce, and cook a minute more. Pour in the stock, or water with the dashi granules stirred through, and bring to a boil.
- Finish: Spoon the soft tofu in as large curds and simmer 3–4 min, stirring as little as possible so it stays in pieces. Crack in the egg, scatter the scallion over, and take it off the heat. Serve bubbling, with rice alongside.
Notes
Sundubu is Korean uncurdled soft tofu, sold in a tube. It is softer than Japanese silken tofu and spoons out in curds rather than slicing.