Gaji Deulkkae Dubu Jjigae (Eggplant, Perilla & Tofu Stew)
Soft eggplant-tofu stew for 2 servings with auto ingredient scaling.
Instructions
- 1
Quarter eggplants lengthwise and cut to 4 cm pieces; cut tofu into large cubes.
- 2
Sauté onion and garlic over medium heat for 1 minute to build aroma.
- 3
Add chili flakes, cook for 20 seconds, then pour in stock and bring to a boil.
- 4
Add eggplant first and simmer 6 minutes until tender, then season with soup soy sauce.
- 5
Add tofu, simmer 4 more minutes, then stir in perilla powder.
- 6
Finish with green onion for 1 minute and serve hot.
Tips
Nutrition (per serving)
Adjust Servings
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