Soondubu Jjigae

Name: Soondubu Jjigae
Ingredients: 1 tablespoon vegetable oil; 1/2 yellow onion medium, medium dice; kosher salt; 2 teaspoons korean chile paste Gochujang; 1 medium zucchini medium dice; 1 cup kimchi coursely chopped; 2 cups low sodium chicken broth; 1 teaspoon soy sauce; 1 soft tofu or, 14- to 16-ounce package silken, drained; 3 large eggs optional; 2 scallions medium, thinly sliced, white and light green parts only; brown rice or Steamed white, for serving

12 ingredients

4 steps

Ingredients

1 tablespoon vegetable oil
1/2 yellow onion medium, medium dice
kosher salt
2 teaspoons korean chile paste Gochujang
1 medium zucchini medium dice
1 cup kimchi coursely chopped
2 cups low sodium chicken broth
1 teaspoon soy sauce
1 soft tofu or, 14- to 16-ounce package silken, drained
3 large eggs optional
2 scallions medium, thinly sliced, white and light green parts only
brown rice or Steamed white, for serving

Directions

1

Heat the oil in a large saucepan with a tightfitting lid over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
2

Add the chile paste, stir to combine, and cook until fragrant, about 1 minute. Add the zucchini, season with salt, and stir to combine. Add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the broth and soy sauce and bring to a boil. Taste and season with salt as needed.
3

Using a large serving spoon, add the tofu by very large spoonfuls, taking care not to break up the tofu into little bits. Gently press down on the tofu with the back of the spoon so that the broth is mostly covering it. Simmer until the tofu is heated through and the flavors have melded, about 3 minutes.
4

Crack the eggs, if using, into the simmering mixture. Cover and simmer until the whites are set, about 2 minutes. Divide the stew and eggs among 3 bowls, being careful not to break up the tofu or the egg yolks. Garnish with the scallions and serve immediately with rice on the side.