Korean · Dinner
Egg Stew
Korean-style egg stew built from a doenjang and gochugaru broth, thickened with soft tofu and loaded with three whole eggs plus edamame for a high-protein vegetarian version of gyeranjjim-style stew. Simmered with scallion, garlic, and zucchini, served bubbling hot straight from the pot with steamed rice.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
438Calories
51.2gProtein
19.8gFat
18.6gCarbs
4.9gSugar
6.2gFiber
1580mgSodium
576mgChol
5.1gSat Fat
870mgPotassium
210mgCalcium
5.8mgIron
1.4mcgVitamin B12
9mgVitamin C
Goes well with
Dry white wine (Sauvignon Blanc or Pinot Grigio)
local
Korean barley tea (boricha)
international
vegetarian
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Cube the tofu, mince the garlic, slice the scallion, and dice the zucchini. Crack the three eggs into a small bowl.
2
Bloom
Warm the sesame oil in a pot over medium heat. Add the minced garlic, then dissolve the doenjang and gochugaru, stirring for 30 seconds until fragrant.
3
Simmer
Pour in the vegetable stock and soy sauce, bring to a boil, add the zucchini, and simmer 4 minutes until tender.
4
Add
Stir in the cubed tofu and edamame, simmer 2 minutes, then crack the eggs directly into the broth, cover, and cook over medium-low heat 4 to 5 minutes until whites are set but yolks remain soft. Scatter the scallion over the top. Taste and add a pinch of salt if needed.
5
Plate
Ladle the stew into a wide bowl, keeping the eggs whole, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 7 oz200g soft tofu
- 2/3 cup100g cooked edamame, shelled
- 2 tbsp2 tbsp doenjang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 22 scallion
- 1/2 cup60g zucchini
- 1 1/2 cup360ml vegetable stock
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp soy sauce
- pinch of salt, to taste
