15-Minute Spicy Soft Tofu Stew
A bubbling Korean comfort bowl—silky soft tofu in a fiery gochujang broth with ground beef, topped with a runny egg. Ready in 15 minutes, one pot, pure craveable.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- ½ lb ground beef
- 14 oz soft tofu, silken or firm
- 3 tbsp gochujang (Korean red chili paste)
- 3 cups dashi stock or beef broth
- 4 whole eggs
- 2 tbsp green onion, chopped
Instructions
- 1
Heat a large pot or Dutch oven over medium-high. Add ground beef and cook, breaking it up with a spoon, until browned, ~4 minutes.
- 2
Stir in gochujang until fragrant, about 30 seconds. Pour in dashi and bring to a simmer.
- 3
Gently cut tofu into large cubes and slide them into the broth. Simmer 3–4 minutes without stirring hard to keep tofu intact.
- 4
Crack eggs one at a time into the stew, spacing them out. Simmer 2–3 minutes until whites set but yolks stay runny.
- 5
Taste and adjust seasoning with salt and pepper. Scatter green onion over the top.
- 6
Serve immediately while bubbling, with a spoon to scoop broth, tofu, and egg into each bowl.
Tools you’ll need
- large pot or Dutch oven (4+ quart capacity)
- wooden spoon or spatula
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
