Spicy Soft Tofu Stew with Egg
A bubbling Korean sundubu with silky tofu, gochujang heat, and a raw egg that cooks in the broth. Ready in 15 minutes, served straight from the skillet.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Heat broth in a large pot over medium-high until steaming, about 3 minutes.
Step 2
Whisk gochujang into the broth until completely smooth and incorporated.
Step 3
Add mushrooms and scallions, then gently break tofu into large bite-sized pieces and slide them into the pot.
Step 4
Bring to a rolling simmer and cook 4 minutes until mushrooms soften and broth starts to bubble.
Step 5
Crack each egg directly into the stew. Cook 2 minutes until whites just set but yolks still jiggle.
Step 6
Drizzle sesame oil over the top and serve immediately in bowls with the broth.
Tools you’ll need
- large pot (3-quart minimum)
- wooden spoon or ladle
- whisk
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