Suntofu Chigae (Silk Tofu Stew)

Suntofu Chigae (Silk Tofu Stew)


1 person made this

About this recipe: This is an easy one pot dish. This recipe calls for using a Korean clay pot.

Ann Lee Washington, United States

Serves: 2 

  • 600g (19oz) pack of soft/silk tofu
  • 100g (¼ pound) minced beef
  • 1 teaspoon crushed garlic
  • ½ teaspoon oil
  • 11/3 cup (330ml) water
  • ½ teaspoon Korean red pepper powder
  • ½ teaspoon salt
  • ¼ teaspoons ground black pepper
  • 3 green onions
  • 1 egg

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Put a clay pot on medium high heat. Add the oil, red pepper powder and garlic. Sauté for 2 minutes.
  2. Add the minced beef and cook until the beef turns brown. Scoop the tofu into the pot with a spoon and add the water, salt and black pepper. Boil for 10 minutes.
  3. At last add the egg and chopped green onions. Boil for another 3 minutes and serve.

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