Sundubu-Jjigae
Serves 2
Directions
- 1Mince the onion and scallions, separating the white and green portions.
- 2Grate the garlic.
- 3Heat oil in a clay pot and sauté the onions and the white portion of the scallions until translucent.
- 4Season with salt and pepper, then add the gochugaru and toast briefly.
- 5Stir in the Korean soup soy sauce, fish sauce, grated garlic, and beef bone soup, then bring to a boil.
- 6Add the thinly sliced beef and cook through.
- 7Add the silken tofu and break it up gently, then bring back to a boil.
- 8Serve with an egg and hot rice.
Ingredients
- 2 tbsp neutral oil
- 3 tbsp onion, minced
- 3 tbsp scallions, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp gochugaru
- 1 tbsp Korean soup soy sauce
- 1 tbsp fish sauce
- 2 clove garlic, grated
- 2 cup beef bone soup
- 6 oz thinly sliced beef
- 2 tube silken tofu
- egg (optional)
Equipment
clay pot
