Spicy Soft Tofu Stew with meat (Gogi sudubu jjiage)

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As for the number of servings that can be served to make Spicy Soft Tofu Stew with meat (Gogi sudubu jjiage) is Serves 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spicy Soft Tofu Stew with meat (Gogi sudubu jjiage) estimated approx 30 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Spicy Soft Tofu Stew with meat (Gogi sudubu jjiage) using 13 ingredients and 8 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Spicy Soft Tofu Stew with meat (Gogi sudubu jjiage):

1. 1/4 cup korean hot pepper flakes
2. 2 tsp toasted sesame oil
3. 1/4 tsp ground black pepper
4. 1 tbsp vegetable oil
5. 1/2 medium onion, sliced
6. 2 garlic cloves, minced
7. 125 g thinly sliced pork belly (you can use beef skirt or skinless chicken breast)
8. 2 fresh shiitake mushrooms and cut into 1/4 inch pieces
9. 2 cups unsalted chicken broth
10. 2 tubes (300 g) soft tofu or silken tofu
11. 2 tbsp fish sauce
12. 2 spring onion, chopped
13. 2 large eggs

Instructions to make to make Spicy Soft Tofu Stew with meat (Gogi sudubu jjiage)

1. Combine the hot pepper flakes, sesame oil and black pepper in a small bowl and mix well with a spoon until the hot pepper flakes absorb all the oil. Set aside.
2. Heat the vegetable oil in a large saucepan over medium high heat. Add the onion and garlic and stir for 2 - 4 minutes, until the onion turns slightly brown and crispy.
3. Add the meat and shiitakes and stir for 2 to 3 minutes, until the meat is lightly coloured.
4. Add the stock. Cover and cook for 5 to 7 minutes, until the meat is fully cooked and the stew is boiling vigorously.
5. Cut the tubes of tofu in half and squeeze them into the boiling stew. If using silken tofu, scoop or squeeze from the box into the stew.
6. Break up the tofu in the stew with a wooden spoon, the stir in the hot pepper mixture and the fish sauce. Cover and cook for 3 to 4 minutes, until bubbling.
7. Carefully crack the eggs into the boiling stew and cook for another minutes. Gentle ladle the stew into two soup bowls without disturbing the eggs.
8. Scoop up each egg and place one in each bowl. Sprinkle with the spring onion and serve.

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