Description
A bubbling, fiery red stew made with silky soft tofu in a spicy anchovy broth. Perfect for a comforting home-cooked meal.
Ingredients
Scale
- 1 package (12 oz) silken soft tofu
- 2 cups anchovy stock
- 2 tablespoons gochugaru
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- ½ small onion, diced
- 2 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated)
- 4 oz protein of choice (thinly sliced pork, shrimp, clams, or omit for vegetarian)
- ½ cup sliced mushrooms (optional)
- 1 tablespoon soy sauce
- 1 egg
- Salt to taste
Instructions
- Build the chili base. Heat the vegetable and sesame oil in a small pot over medium heat. Add the onion, garlic, and white parts of the green onion, and sauté for 1 minute until fragrant. Stir in the gochugaru and cook for 30–60 seconds, stirring constantly so it doesn’t burn.
- Add the broth and protein. Pour in the anchovy stock and soy sauce, and bring to a boil. Add your protein of choice and mushrooms if using, and cook for 3–4 minutes until just cooked through. Taste the broth here — it should taste a bit saltier than seems right.
- Add the tofu. Spoon large chunks of the soft tofu directly into the pot — no need to cut it precisely, it will break apart naturally. Simmer for 2–3 minutes.
- Crack in the egg and finish. Crack the egg into the center of the stew and let it cook in the bubbling broth for about 1 minute, or until the white just sets. Taste and adjust salt. Garnish with the green parts of the green onion. Serve immediately, still bubbling, with steamed rice.
Notes
This stew is extremely flexible; feel free to adjust ingredients based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg