Korean Style Spicy Tofu Stew (Sundubu-jjigae) | Recipes | Lee Kum Kee Home USA
Indulge in a comforting bowl of aromatic kimchi soup, complete with tender tofu and savory shiitake mushrooms. Elevate the flavors with a subtle kick of sriracha chili sauce and chili bean sauce.
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Ingredients
- 2 Tbsp. vegetable oil
- ⅓ cup kimchi, finely chopped with its juice
- ¼ cup diced onions
- 1 Tbsp. Korean red pepper flakes
- ½ cup protein of your choice (e.g., shrimp, chicken, beef or pork), diced into bite-sized pieces
- 1 pack soft tofu
- ½ cup chicken stock
- ½ cup sliced shiitake mushrooms
- 1 pc. egg
- some chopped green onions for garnish
- 1 Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 1 Tbsp. minced garlic
- ½ Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- some Lee Kum Kee Sriracha Chili Sauce, to taste
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