Soondubu Jjigae Recipe

Cooking Instructions

1. 1

   Prepare Ingredients

   Gather all the ingredients and chop the vegetables: onions, zucchini, and green onions. Slice the mushrooms and chop the kimchi. Set aside.

2. 2

   Cook Aromatics

   In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced onions. Sauté for about 2-3 minutes until the onions are translucent and fragrant.

3. 3

   Add Vegetables

   Stir in the sliced zucchini, mushrooms, and chopped kimchi. Cook for another 3-4 minutes until the vegetables begin to soften.

4. 4

   Incorporate Broth and Seasonings

   Pour in the vegetable broth and bring to a simmer. Add the gochugaru and soy sauce. Stir well to incorporate the flavors.

5. 5

   Add Tofu

   Carefully add the soft tofu to the pot. You can either leave it in larger chunks or crumble it into smaller pieces depending on your preference. Allow it to heat through for about 5 minutes.

6. 6

   Finish with Eggs

   Make small wells in the stew and crack an egg into each well. Cover the pot and let it cook for another 3-4 minutes until the eggs are set to your liking.

7. 7

   Garnish and Serve

   Once the eggs are cooked, remove the pot from heat. Garnish with chopped green onions. Serve hot with rice on the side.