CookGo
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Korean-style Chicken Sundubu Jjigae

Cost $12, save $8

Source: Recommended by CookGo

  • 40 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Meat and Eggs

    • 🍗 Chicken breast 300g (thinly sliced)
    • 🥚 Eggs 2 pcs

  • Vegetables

    • 🥒 Zucchini 1/2 (sliced into rings)
    • 🧅 Onion 1 pc (sliced)
    • Green onion As needed (chopped finely)

  • Seasonings

    • Chili powder 1 tbsp
    • Gochujang 2 tbsp
    • 🧂 Soy sauce 2 tbsp
    • 🧄 Garlic 3 cloves (minced)
    • Sesame oil 1 tbsp

  • Soup Base

    • Chicken broth 4 cups
    • Silken tofu 300g

STEPS

1

Heat sesame oil in a pot, sauté garlic and onion until fragrant.

2

Add chicken and stir-fry until the surface turns white.

3

Add chicken broth and zucchini, and simmer for 15 minutes.

4

Season with gochujang, chili powder, and soy sauce, then gently add tofu.

5

Break eggs in the center, cover the pot, and cook for 2 minutes.

6

Sprinkle green onion to finish. Serve in individual bowls.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 28g
    Protein
  • 15g
    Carbs
  • 12g
    Fats

đź’ˇ Tips

If you don't like spicy food, reduce the amount of chili powder.If using frozen chicken, make sure to thaw it completely before cooking.Cut tofu just before cooking to maintain its freshness.

⚠️ Precautions

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