CookGo
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Sundubu Rice Bowl

Cost $8, save $12

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Rice

    • 🍚 2 servings cooked white rice

  • Protein

    • 1 pack soft tofu
    • 🥚 2 eggs (optional)

  • Vegetables

    • 🧅 1 stalk green onion, chopped
    • 1 chili pepper, chopped

  • Broth

    • 1 cup anchovy kelp broth

  • Thickener

    • 0.5 tbsp cornstarch
    • đź’§ 1 tbsp water

  • Seasoning

    • 1 tbsp soy sauce
    • 1 tbsp red pepper powder
    • 1 tbsp anchovy sauce
    • 🧄 1 tbsp minced garlic
    • 1 tbsp cooking wine

STEPS

1

Prepare 1 cup of anchovy kelp broth. Mix soy sauce, red pepper powder, cooking wine, minced garlic, and anchovy sauce into a seasoning sauce.

2

Chop green onion and chili pepper. Place soft tofu in a bowl. Adjust chili pepper type based on desired spice level.

3

Pour the broth into a pot and add the seasoning sauce. Bring to a boil.

4

Add the soft tofu and simmer for 5–7 minutes. Avoid stirring too much to keep the tofu intact.

5

Mix cornstarch and water to create a slurry. Gradually add to the pot to thicken the soup.

6

Add chopped green onion and chili pepper. Simmer briefly to finish. Optionally, add eggs or drizzle sesame oil.

7

Serve the tofu mixture over cooked rice in a bowl.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 18g
    Protein
  • 45g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Use fresh tofu for the best texture.Adjust spice levels by varying the type and amount of chili used.Prepare extra broth for reheating leftovers.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.