Soondubu Jjigae (BCD Tofu Kit)
This classic Korean tofu stew is bursting with spicy & savory flavors! Made with velvety soft tofu and your choice of protein & veggies.
Servings: 1 person
Ingredients
- 1 BCD Tofu Kit
- 5 oz water about 2/3 cup
- 4 oz pork or beef thinly sliced I recommend pork belly
- 1 serrano pepper spicy, optional
- 2 oz zucchini
- 2 oz enoki mushroom
- 1 egg
- 1 green onion garnish, optional
Instructions
- Prep your ingredients before you start cooking! Cut your zucchini, serrano pepper, enoki mushroom, and green onion. Then measure out exactly 5 oz of water and set aside.
- In a small pot, stir fry the pork belly over medium heat until it's no longer pink on the outside. Note: pork belly has a decent amount of fat so I do not use any oil, but you can use a little bit if your protein is sticking too much to the pot.
- Next add the BCD sauce packet directly on top of the partially cooked pork belly. Stir fry the sauce with the pork for about 1 minute. Careful not to burn the sauce too much- lower the heat if needed.
- Add the sliced serrano pepper if using, and continue stir frying another 30 seconds.
- Add the 5 oz of water and mix until combined. It might not seem like enough water, but just trust the process! Soft tofu already has a lot of water, which will be added later.
- Cover and reduce heat to medium low for 4-5 minutes.
- Add the zucchini, mushrooms, and only HALF of the soft tofu. Cover and let it simmer for another 3-4 minutes. *You can add the whole box of tofu if you want, but in my opinion it's too much. You can save the other half to make a silken tofu side dish or something else.
- Crack an egg right into the soup and top with chopped green onion. Serve right away with fresh steamed rice!
