Spicy korean tofu stew, yum yum.
- Preptime: 10 min
- Cooktime: 25 min
- Servings: 2
- ½ cup Chopped onion (50g)
- ⅓ cup Green onion (25g)
- 1 tbsp Minced garclic (15g)
- 1 tbsp Dark soy sauce (10g)
- 1½ tbsp Gochugaru, fine (15g)
- Ground pork (30g)
- 2 tbsp Cooking oil (20g)
- 1 tbsp Sesame oil (10g)
- 1 tsp Brown sugar (5g)
- 1 pack Silken tofu (350g)
- 2 eggs
- 1 cup liquid (water, stock, whatever)
- Mushrooms (optional)
- Somen noodles (optional)
- Add cooking oil, sesame oil, ground pork, and green onion to pan. Stir fry
- Once pork is cooked add onions, continue to fry
- Add minced garlic and salt, continue to fry
- Add chili powder and sugar. Mix to form a paste/sauce. Careful not to burn
the chili powder, remove from heat or drop to low heat if you’re worried.
- Once mixed, add soy sauce and stir fry.
- Add liquid and sauce to pot
- Add silken tofu, break into chunks. If using mushrooms add here
- Bring to a boil, once boiling add egg.
- Serve, over cooked somen noodles if using, garnish however you like.
- The original recipe called for ⅔ cup of liquid. I have never found this to