Sundubu Jjigae — Spicy Tofu Stew with Egg & Rice
Silky soft tofu simmered in a fiery gochujang broth with ground beef, topped with a runny egg and fresh bean sprouts. Served over purple rice — ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- ½ lb ground beef
- 1 block (14 oz) soft tofu
- 3 tbsp gochujang (Korean red chili paste)
- 2 cups beef or vegetable broth
- 4 whole eggs
- 1 cup fresh bean sprouts
- 2 cups cooked purple rice
Instructions
- 1
Heat oil in a large pot over medium-high. Cook ground beef, breaking it up with a spoon, until no pink remains, ~4 minutes.
- 2
Stir in gochujang until it coats the beef, then add broth. Bring to a simmer and cook for 3 minutes.
- 3
Gently add tofu cubes (don't stir; let them float). Lower heat to medium and simmer 4 minutes.
- 4
Crack eggs one at a time into the stew, spacing them apart. Cover and cook until whites just set, ~3 minutes.
- 5
Scatter bean sprouts over the top. Taste and adjust salt and pepper.
- 6
Divide purple rice among bowls, ladle stew with an egg on top, and serve immediately.
Tools you’ll need
- large pot or Dutch oven (5-quart)
- wooden spoon
- ladle
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