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Soondubu Jjigae (Korean Soft Tofu Stew)

Rated as 4 out of 5 Stars

"This is an easy one-pot dish. This recipe calls for using a Korean clay pot."
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28 m servings 340 cals
Original recipe yields 2 servings


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  1. Place a clay pot over medium-high heat. Add garlic, oil, and red pepper power; cook and stir until fragrant, about 2 minutes. Stir in ground beef; cook until browned, 3 to 5 minutes.
  2. Scoop tofu into the pot using a spoon. Add water, salt, and pepper. Bring to a boil; reduce heat and simmer for 5 minutes.
  3. Crack egg into the center of the pot. Sprinkle green onions over the soup. Simmer until egg starts to set, about 3 minutes.

Nutrition Facts

Per Serving: 340 calories; 21.4 g fat; 8.2 g carbohydrates; 32.7 g protein; 127 mg cholesterol; 688 mg sodium. Full nutrition

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Quite tasty. The Korean pepper powder is worth the extra trip to a specialty market. Thank you for the recipe.