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
Ingredients
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Open the appInstructions
Step 1
Bring water and dried anchovies to a boil, then simmer for 5 minutes and strain.
Step 2
Add kimchi and bean sprouts to the anchovy broth and simmer for 3 minutes.
Step 3
Gently slide in the soft tofu and break it into large chunks.
Step 4
Beat the eggs and slowly pour into the simmering stew.
Step 5
Season with salt, soy sauce, and sesame oil, then stir gently.
Step 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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