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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Boil Chicken & Make Broth
- 1 kg Chicken (2lbs)
- 3 Liters Water
- 5 cloves Garlic
- 3 Bay Leaves
- 3 thin slices of Ginger
- 1 Tablespoon Whole Black Pepper
- 1 stalk Spring Onion (forearm length)
- 250 grams Mungbean Sprouts
- 2-3 Shiitake Mushrooms
- 5 stalks Spring Onion (each, forearm length)
- 3 Cheongyang Chili Peppers (or use 1.5 Jalapeno Peppers)
- 300 grams Gosari (Fernbrake)
- 8 Tablespoons Gochugaru Flakes
- 5 Tablespoons Soy Sauce
- 1 Tablespoon Minced Garlic
- 1 Cup Water (250ml)
- 3 Tablespoons Korean Anchovy Fish Sauce
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Minced Garlic
- 6-8 cracks Black Pepper
- 1 Tablespoon Sesame Oil
- 4 Eggs
- Few pinches Salt (optional, add-to-taste at very end)
Prep Chicken & Start Broth!
- Prep the Whole Chicken: Use kitchen scissors to remove the tail portion that sticks out (reference video). Then trim any excess skin that may hang near the cavity of the chicken. Finally, reach into the cavity of the chicken - and scrape out any blood that runs along the spine (reference video).
- Give the entire chicken a final rinse under running water. Then set onto a cutting board. Use a knife to cut through the breast piece - so the chicken can open-up and lie flatter (so it can be easily submerged into the pot).
- Next, place the prepped chicken into a large pot. Add in 3L of water.
- Next, add in our aromatics: Garlic (5 cloves), Bay Leaves (3), Ginger (3 thin slices), Whole Black Pepper (1 Tablespoon).
- Place a lid-on. Bring the pot to a boil.
- Once it's boiling, set a timer for 1 hour. Important: Reduce the heat now to a 'medium-low' or 'low' (we want a GENTLE simmer, not a roaring boil!)
- [While you wait, please skip to the next section. However, we will check back in after 30 minutes to add the spring onion stalk to the pot]
Prep Vegetables & Marinate Gosari!
- Wash 5 stalks of spring onions - pat them down dry. Then use your knife to split the stalks in half. Cut them into small pieces (about the length of your pinky finger).
- Open the Gosari (300g) from its package. Then give them a thorough rinse under running water. Afterwards, use your hands to squeeze-out the water from them. Untangle the squeezed bundles and dice them into bite-sized pieces.
- Let's season the chopped gosari now. Place them into a mixing bowl. Then season with: Gochugaru Flakes (8 Tablespoons), Soy Sauce (5 Tablespoons), Minced Garlic (1 Tablespoon). Toss evenly and get everything well-coated. Set aside for now.
- Next, finely dice 3 Cheongyang Chili Peppers.
- Then, slice 2-3 Shiitake Mushrooms into thin slices.
- Wash Mungbean Sprouts (250g) in water and set them aside on a strainer to drip off any excess water.
Back To The Chicken Broth
- After 30 minutes of boiling, open the lid and give the pot a stir - to check that no pieces of the chicken is sticking to the pot.
- Then add in 1 spring onion stalk. Close the lid. Check your timer - let's wait until the full 1 hour is finished... clean up your kitchen in the meanwhile!
- After 1 hour of boiling has passed - turn the heat off. Open the lid and carefully take-out the whole chicken. Set it aside onto a plate so it can cool down.
- Then use a strainer and remove all of the ingredients from the broth (i.e. garlic, black pepper, ginger, bay leaves, spring onion stalk). You can throw them away.
- Next, use a fine strainer and skim-off oils that are floating at the surface of the broth - this will make for a cleaner tasting broth. (Note: You don't need to remove everything!)
Shred Chicken, Add to Pot
- Put on a pair of kitchen gloves (or use bare hands) and shred the entire chicken. Make sure to shred bits of the skin as well - it will add flavor back to the broth.
- Afterwards, add all of the shredded chicken back into the pot.
Stir-fry Spring Onions & Seasoned Gosari
- Take out a large frying pan. Place on MEDIUM heat. Add Vegetable Oil (3 Tablespoons). Once the oil is hot, add in ¾ of the chopped spring onions (we'll save the rest for later). Stir-fry the spring onions in the oil for a few minutes or until it turns fragrant.
- Then add-in the spicy marinated Gosari. Stir-fry them together with the spring onions for 2 minutes. (The heat builds a deeper flavor in the gochugaru.)
- After 2 minutes, add the stir-fry mixture directly into the pot.
- Next, add in 1 Cup of Water (250 ml) - don't forget this step!!
- Place the pot on a high heat. Bring it to a boil.
Cook Stew & Season
- When the stew comes to a boil, it's time to add in all of the fresh ingredients: Sliced shiitake mushrooms, Chopped chili peppers, Mungbean sprouts, the Remaining Spring Onion Slices.
- Then season the stew with : Korean Anchovy Fish Sauce (3 Tablespoons), Soy Sauce (3 Tablespoons), Minced Garlic (2 Tablespoons), Black Pepper (6-8 cracks), Sesame Oil (1 Tablespoon). Give it a good stir.
- Place the pot lid on and let it boil away for a minute.
- While you wait, crack 4 eggs and beat it.
- After 1 minute of boiling, pour-in the egg mixture in a circular motion... around the pot.
- Don't stir the pot once you add in the eggs - give it about 30 seconds to set.
- Now, give the soup a good stir with a soup ladle.
- Give the soup a sample... if it taste slightly bland, add a few pinches of salt.
- Scoop out servings from the master pot into individual bowls. Then serve it with a bowl of hot rice!
- Bon Appetit ya'll!
- 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!