Pork soft tofu stew
Soft tofu simmers in a spicy broth with ground pork, onion and egg.
- Prep
- 10 min
- Cook
- 20 min
Scale the recipe
Ingredients
- soft tofu Weight of unpackaged soft tofu
- 350 g
- minced pork
- 100 g
- onion
- 60 g
- Large green onion (daepa)
- 20 g
- egg
- 1 piece
- Unsalted anchovy and kelp stock
- 2 C
- cooking oil
- 1 T
Seasonings
- Korean chili flakes (gochugaru)
- 1 T
- Korean soup soy sauce (guk-ganjang)
- 1 T
- chopped garlic
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the tofu and vegetables
Finely chop the onion 60 g and slice the scallion 20 g. Transfer the soft tofu 350 g from its package to a bowl.
-
Sauté the onion and pork
Heat the oil 1 T in a pot and sauté the onion and ground pork 100 g over medium heat until the pork breaks into crumbles.
-
Fry the chili flakes and garlic
Lower the heat and briefly fry the gochugaru 1 T and garlic 1/2 T.
-
Simmer the broth
Add the anchovy-kelp stock 2 C and soup soy sauce 1 T. Bring to a boil, then simmer over medium heat until the pork has held at 75 °C or above for 1 minute.
-
Spoon in and simmer the soft tofu
Spoon the soft tofu into the broth in large pieces. Simmer over medium heat for 4–5 minutes without stirring so the pieces hold together.
-
Cook the egg and finish with scallion
While the stew is simmering gently, crack in the egg 1 piece. Cook over medium-low heat until both the white and yolk are set, then top with the reserved scallion.
