A traditional spicy soft tofu stew using thinly sliced ribeye and a rich beef broth base.
Hands-free mode with voice commands & timers
No ratings yet
In a small stone pot (ttukbaegi) or heavy saucepan, combine the sesame oil, gochugaru, and minced garlic over medium-low heat.
Stir the mixture constantly for 1-2 minutes to create a fragrant red chili oil, being careful not to burn the chili flakes.
Add the thinly sliced ribeye to the pot and increase heat to medium, stirring until the beef is mostly browned.
Pour in the beef broth and soy sauce, then bring the mixture to a steady boil.
Carefully scoop large chunks of the soft tofu into the boiling broth, keeping the pieces relatively large as they will break down naturally.
Season the soup with salt to taste and let it simmer for about 3-5 minutes to allow the tofu to absorb the flavors.
Add the chopped green onions and, if desired, crack a raw egg directly into the boiling stew just before serving.
Remove from heat immediately and serve bubbling hot with a side of steamed white rice.
