Soondubu Jjigae (Korean Soft Tofu Stew)

This is an easy one-pot dish. This recipe calls for using a Korean clay pot.

Step: 1

Place a clay pot over medium-high heat. Add garlic, oil, and red pepper power; cook and stir until fragrant, about 2 minutes. Stir in ground beef; cook until browned, 3 to 5 minutes.

Step: 2

Scoop tofu into the pot using a spoon. Add water, salt, and pepper. Bring to a boil; reduce heat and simmer for 5 minutes.

Step: 3

Crack egg into the center of the pot. Sprinkle green onions over the soup. Simmer until egg starts to set, about 3 minutes.

Per Serving: 340 calories; protein 32.7g; carbohydrates 8.2g; fat 21.4g; cholesterol 127.3mg; sodium 688.1mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.