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Sundubu Jjigae | Fiery Korean Tofu Soup
(0)
30 min
Quick
Gurkerl Küche
Sundubu Jjigae ist der absolute Seelenwärmer der koreanischen Küche: Zarter Tofu und saftige Pilze schwimmen in einer pikant-würzigen Gochujang-Brühe, gekrönt von einem pochierten Ei. Zusammen mit feinem Jasminreis entsteht ein unkomplizierter, wärmender Genuss für jeden Tag.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions and keep warm.
Wash the spring onions and cut into fine rings, separating the white and green parts. Peel and finely chop the garlic. Clean the oyster mushrooms and tear or cut into bite-sized strips. Gently cut the tofu into coarse cubes.
Cooking & Serving
Heat the sesame oil in a pot. Sauté the garlic, the white part of the spring onions, and the Gochujang chili paste over medium heat for about 1 minute until deliciously fragrant.
Chef's tip
For an extra creamy texture, you can break the tofu into bite-sized pieces directly in the pot using a spoon.
If you like it even spicier, you can add a teaspoon of Korean chili flakes (Gochugaru) or a splash of chili oil.
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