Egg Stew
A comforting Korean-style egg stew with soft tofu, kimchi, and bean sprouts, served with rice and cucumber slices.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 22g
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Ingredients
- 4 large eggs
- 200 g soft tofu
- 100 g kimchi
- 100 g bean sprouts
- 10 g dried anchovies
- 2 stalks green onions
- 500 ml water
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- 1
Bring water and dried anchovies to a boil, then simmer for 5 minutes and strain.
- 2
Add kimchi and bean sprouts to the anchovy broth and simmer for 3 minutes.
- 3
Gently slide in the soft tofu and break it into large chunks.
- 4
Beat the eggs and slowly pour into the simmering stew.
- 5
Season with salt, soy sauce, and sesame oil, then stir gently.
- 6
Garnish with sliced green onions and serve hot with rice and cucumber slices.
Tools you’ll need
- pot
- strainer
- ladle
- knife
- cutting board
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