Korean Soft Tofu Stew Rice Bowl

Quick answer

Total time: 25 min
Level: Easy
Servings: 1 servings
Ingredients: 10

About this dish

This soft tofu rice bowl cooks pork, red pepper flakes, soft tofu, and an egg in anchovy-kelp stock, then pours the contents of the pot over 1 cup of warm rice.

Thinly slice 50 g onion, chop 20 g green onion, and drain only the loose liquid from 200 g soft tofu without forcing it into neat cubes. Heat 1 tsp sesame oil in a small pot over medium heat and cook 60 g pork for 2 minutes, until the exterior no longer looks raw. Lower the heat to medium-low, add 1 tbsp red pepper flakes and 1 tsp minced garlic, and stir for only 30 seconds so the spices release their aroma without scorching. Pour in 1 cup anchovy-kelp stock and add the onion. Once the edges begin to bubble, simmer for 2 minutes. Scoop the tofu into the broth in large pieces and shake the pot gently instead of stirring, which keeps some of the soft curds intact. Maintain a gentle boil for 5 minutes. Crack 1 egg into the center, scatter the green onion over it, and cook for 1 more minute. When the egg white has just begun to set, transfer the tofu, pork, egg, and broth together onto the rice.

Ingredients

servings

IngredientAmountUnit

Cooked rice1 cupcup

Soft tofu200 gg

Pork belly slices60 gg

Onion50 gg

Green onion20 gg

Red pepper flakes1 tbsptbsp

Minced garlic1 tsptsp

Sesame oil1 tsptsp

Egg1 eaea

Anchovy-kelp broth1 cupcup

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Keep 1 cup cooked rice warm.

Slice the onion thinly, chop the green onion, and open the soft tofu package, draining only excess liquid so the tofu stays moist and easy to scoop.
2

Control

Heat 1 teaspoon sesame oil in a pot over medium heat.

Add 60 g pork belly slices and stir for about 2 minutes, until the surface turns pale and some fat begins to render.
3

Step

Lower the heat to medium low, then add 1 tablespoon gochugaru and 1 teaspoon minced garlic.

Stir constantly for just 30 seconds, stopping before the chili darkens or the garlic scorches.
4

Control

Pour in 1 cup anchovy kelp broth and add the onion, then raise the heat to medium.

When the edges bubble, simmer 2 more minutes so the onion softens and sweetens the broth.
5

Control

Scoop the soft tofu into large spoonfuls and slide them into the pot.

Do not stir hard, just shake the pot gently, then simmer softly for 5 minutes so the broth seasons the tofu.
6

Heat

Crack 1 egg into the center and scatter the green onion on top.

Cook 1 more minute, until the white is just set, then pour the stew and broth over the warm rice.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sundubu deopbap layers fiery soft tofu stew over rice so spicy broth seeps into every grain.
Finish cue: Scoop the soft tofu into large spoonfuls and slide them into the pot.
Avoid this: Do not stir hard, just shake the pot gently, then simmer softly for 5 minutes so the broth seasons the tofu.
Substitution: Scoop the tofu into the broth in large pieces and shake the pot gently instead of stirring, which keeps some of the soft curds intact.