Korean · Dinner
Korean Rice with Spicy Tofu Stew
Korean rice bowl with a spicy tofu and gochujang stew, built high in protein by adding a soft-boiled egg and extra firm tofu to the base broth. The stew simmers with kimchi, gochugaru, doenjang, mushrooms and zucchini over steamed rice, finished with sesame oil and scallion.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
543Calories
51.2gProtein
23.5gFat
45.1gCarbs
8.2gSugar
7gFiber
1632mgSodium
198mgChol
5.8gSat Fat
1188mgPotassium
444mgCalcium
7.2mgIron
0.6mcgVitamin B12
18mgVitamin C
Goes well with
Pale ale or hoppy IPA
local
Korean barley tea (boricha)
international
vegetarian
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the tofu into thick slabs, mince the garlic, slice the scallion and mushroom, and dice the zucchini.
2
Sauté
Warm the sesame oil in a small pot over medium heat and cook the garlic and scallion for 1 minute until fragrant.
3
Bloom
Stir the gochugaru and doenjang into the pot over medium heat for 1 minute until fragrant and glossy.
4
Simmer
Add the kimchi, mushroom, zucchini and vegetable stock, bring to a boil over high heat, then reduce to medium and simmer for 8 minutes until vegetables soften.
5
Simmer
Nestle the tofu into the stew, add soy sauce, and simmer over medium-low heat for 5 minutes until heated through gently.
6
Poach
Boil the egg for 6 minutes until the white sets and yolk stays jammy, then cool and peel.
7
Plate
Spoon rice into a bowl, ladle the tofu stew alongside it, top with the halved egg, and scatter scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz391g firm tofu
- 22 large eggs
- 1 cup240g kimchi with its juices
- 4 tbsp4 tbsp gochugaru
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 22 scallion
- 1 cup100g mushroom
- 2/3 cup100g zucchini
- 2 cup480ml vegetable stock
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 1/2 cup280g cooked short-grain white rice
