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Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew) Recipe
Ingredients (16)
- 1/2 carton extra-silken tofu, roughly 5 ounces
- 2 tablespoons vegetable oil or cooking fat
- 1 ounce ribeye steak, sliced thinly across the grain
- 1/4 to 1/2 cup vegetables (seasonal)
- 2 teaspoons soondubu paste, or to taste (recipe below)
- 1 cup meat or vegetable stock
- Seafood, optional (4 clams, a handful of chopped squid, or 3 medium-size shrimp)
- 1 large egg
- 1/4 tsp salt
- Thinly sliced green onions as a garnish
- Rice as an accompaniment
- 2 tablespoons coarse hot pepper powder
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1 teaspoon minced garlic
- 1 tablespoon beef broth, fish sauce, or water
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats