Photo: Kevin McCutcheon
Kimchi Soft Tofu Stew (Soondubu Jjigae) Recipe
15 ingredients
3 servings
openrecipes
This Korean kimchi tofu stew recipe creates a spicy broth that infuses custardy tofu with complex flavors and spices.
Estimated Nutrition (whole recipe, rough)
963
Calories
78g
Protein
43g
Fat
62g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 medium yellow onion, medium dice
- Kosher salt
- 2 teaspoons Korean chile paste
- 1 medium zucchini, medium dice
- 1 cup
- , coarsely chopped
- 2 cups low-sodium beef or chicken broth
- 1 teaspoon soy sauce
- 1 (14- to 16-ounce) package silken or soft tofu, drained
- 3 large eggs (optional)
- 2 medium scallions, thinly sliced (white and light green parts only)
- Steamed
- or
- rice, for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes