Easy Soondubu Jjigae (Korean Soft Tofu Stew)

INGREDIENTS

• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 1 green onion chopped, divided
• 1/4 onion diced
• 2 cloves garlic minced
• 1 tbsp Gochugaru Korean chili flakes
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce or oyster sauce
• 1 tsp sugar
• 2 cups water anchovy stock, dashi, or unsalted chicken stock for more flavor
• 1/4 zucchini diced
• 60 g mushrooms
• 1 package (320 g) Korean soft tofu or regular soft tofu
• 1 egg
• 1 chili pepper chopped, optional

INSTRUCTIONS

1. 1 Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.
2. 2 Add water or stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.
3. 3 Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!

NUTRITION

Calories: 401kcal