The World’s No 1 Dedicated Search Platform
Servicing The Hospitality Leisure & Tourism Industries.

If Your Business Is Not Online You Are Not Inline With Today's Business

beautiful pot of silken tofu
Silken Tofu Stew
Also known as Sundubu Jjiggae, this is a tasty appetizing and healthy Korean dish. This is an organic vegetarian recipe but can be made using meat or seafood and is typically eaten with rice

Profile Description

cathlyn choi tofu stew

CHEF          Cathlyn Choi

WEBSITE   Click Here To View

EMAIL        Message via facebook



6 oz organic silken tofu

4 oz lean ground beef

1 tbsp dwenjang soy bean paste

1 tbsp gochujang chilli paste

3 cups beef broth

3 cups water

¼ cup chopped green onions

1 cup chopped shitake mushrooms

2 tbsp anchovy seakelp base (optional)

1 tsp vegetable cooking oil

1 tsp sesame oil

½ tbsp minced garlic

1 tsp chilli oil

1 egg

dash of sesame seeds


Make the base of the Jjiggae by combining the dwenjang and gochujang paste in a bowl with sesame oil and minced garlic

Heat a dolsot or a regular pot and add a tsp of cooking oil

Fry the dwenjang and gochujang paste with 1 teaspoon of cooking oil and 2 tbsp of anchovy seakelp base (Very Important Step!)

Stir the ingredients for about a minute

Next add the ground beef and stir with the sauce for additional 2 minutes

Add the beef broth and using a wooden spoon, gently stir the ingredients

When it comes to a boil, lower the heat to medium low and let it simmer for about 15 minutes

Add the shitake mushrooms and simmer for additional 2-3 minutes

Break an egg in the middle of the stew, drizzle the chilli oil and cover the lid

Let it simmer for about a minute

Finally, turn the heat off and sprinkle the chopped green onions over the stew with some toasted sesame seeds

Your Gateway To The
World Of Travel and Leisure
Global Hospitality
Charities Platform
Global Freight and
Logistics Platform