Oh boy – I know you’ll love this 5-min, healthy breakfast dish.
First, you’ll need to make a visit to your local Korean market.
We need silken tofu – called Soondubu. They’re typically sold in cylindrical tubes.
I would recommend getting a few tubes as you’ll want to make this dish again (about $1.50- $2 per tube)
[Note: The word “Soondubu” refers to the silken (순두부) itself, as well as the iconic, Spicy Korean Tofu Stew (순두부)]
Silken tofu (Soondubu) has a much softer consistency than regular tofu – it will feel and jiggle like custard.
The combination of this soften silken tofu with fresh scrambled eggs is amazing.
Perfect for scooping over some rice in the mornings.
Before finishing the stir-fry – we’ll toss the two in a simple umami sauce made with soy sauce, oyster sauce & doubanjiang.
Doubanjiang is the key flavor ingredient here.
Doubanjiang (aka Toban Djan) is a Chinese Chili Bean Paste made from fermented soybeans.
It is slightly spicy (not as spicy as Korean Gochujang) with a umami, earthy base flavor.
We’ll need about a ½ Tablespoon of this!
It adds a slightly spicy kick to the familiar combination of soy sauce and oyster sauce.
Don’t worry - it’s not spicy enough to make you sweat.
But a balanced flavor that makes you want another bite.
[Note: Doubanjiang has a long expiration period (~2 years) as it is a fermented sauce. Keep it in the refrigerator and use it in stir-fries – with soy sauce, oyster sauce, minced garlic, etc.]
Other ingredients for Soondubu Egg Bowl?
Add any leftover veggies sitting in your refrigerator.
I like to slice mushrooms and pan-fry it first to get some browning…
Then add it back into the pan - before pouring in the eggs.
Note: When tossing into the sauce, use two spatula (or other kitchen utensil). This will help you from breaking up the tofu pieces into too small pieces - it tastes better with big chunks!
Bon Appetit ya'll!
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- 1 handful of Dapae Samgyeopsal (대패삼겹살) 100-150 grams of Thinly Sliced Pork Belly (or use beef)
- 125 grams of Cheonggukjang (청국장)
- 2.5 Cups Anchovy-Kelp Broth (or use Rice Water 쌀뜨물)
- 4 cloves Garlic
- 1 teaspoon(!) Gochugaru Flakes
- ½ whole Onion
- ½ Block Firm Tofu (150 grams)
- 2 Heaping Tablespoons Doenjang Paste
- ½ Cup Aged Kimchi (or use Stir-Fried Kimchi)
- ½ a whole Cheongyang Chili Pepper (or ½ a Jalapeno Pepper)
- Dice ½ an onion into bite-sized pieces.
- Dice ½ a block of firm tofu (150 grams) into bite-sized cubes.
- Slice ½ a Cheongyang Chili Pepper into thin slices.
- Take out a pot. Add-in just a dash of vegetable oil. Place it on medium-heat.
- Once the oil is hot, add in a handful (~100 grams) of thinly sliced pork belly (or beef slices).
- Then add in 2 heaping Tablespoons of Doenjang Paste.
- Then add in ½ Cup of Stir-Fried Kimchi (or Aged Kimchi).
- Make sure the heat is on medium. Stir-fry everything for 1-2 minutes (or until the pink in the meat is gone).
Add Broth and Make Stew
- Then add in 2.5 cups (625 ml) of Anchovy-Kelp Broth (or Rice Water).
- Once the stew comes to a boil, add in the chopped onions + tofu cubes.
- Next, add in the minced garlic (4 cloves worth).
- Set a timer for 5 minutes ... and let it all boil together.
- After 5 minutes, add in the block of Cheonggukjang (~120g).
- Carefully stir the block into the stew and break it up - so there's no clumps.
- Once it's well-mixed, add in the sliced Cheongyang Chili Peppers.
- Now, add in the Gochugaru Flakes (1 teaspoon!) - this will bring an appetizing red tint to the stew.
- Reduce the heat to a low - and let the stew boil together for another 5 minutes. (This final 5 minutes is when all the flavors come together).
- After 5 minutes, turn off the heat. The stew is ready!
- Give it a taste - and if it's slightly salty, add in a dash of water.
- Make sure to serve the stew with a bowl of freshly cooked rice.
- Bon Appetit!
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- 2 Eggs
- 1 tube Silken Tofu (350 grams)
- Small piece Spring Onion (picky-length piece)
- 1 teaspoon (!) Sesame Oil
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Oyster Sauce
- ½ Tablespoon Doubanjiang (Toban Djan)
- Crack two eggs into a bowl. Whisk thoroughly.
- Use your knife and slice through a tube of silken tofu (straight through the packaging). Carefully set aside for now.
- Dice a small piece of spring onion stalk into thin pieces.
Make Stir-Fry Sauce
- Mix together in a bowl: Soy Sauce (1 Tablespoon), Oyster Sauce (1 Tablespoon) and Doubanjiang (½ Tablespoon).
Make Soondubu & Egg Scramble
- Place Sesame Oil (1 teaspoon!) and Vegetable Oil (1 Tablespoon) into a frying pan.
- Place on medium heat.
- Once oil is hot, squeeze-in both tubes of silken tofu (note: the oil may splatter from the liquid of tofu).
- Next, quickly pour the egg mixture on and around the tofu pieces.
- Next, grab a spatula and slice the soft tofu into smaller pieces. (Slice them into circles first, then cut in half again - reference video).
- Now, use a pair of chopstick and carefully scramble the eggs (try to not break the big chunks of tofu when you scramble).
- Then add-in all of the the stir-fry sauce. Add-in the sliced spring onion.
- Increase the heat to a medium-high.
- Then use two spatulas (or other kitchen utensils) and carefully toss the sauce into the egg and tofu. (Try not to break the tofu chunks too much.. we like large pieces)
- Let it boil away for 15-30 seconds. Then turn off the heat.
- Scoop a bowl of hot fresh rice. Then scoop-on ladles of the soondubu & egg mixture.
- Bon Appetit ya'll!
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