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Korean soft tofu with kimchi stew (Soondubu Jjigae)
WHAT TO COOK TODAY13Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 inches kombu (square piece, Japanese sea kelp)
- 1 Tbsp. cooking oil
- 1/2 lb. bacon slices (diced)
- 1 medium onion (peeled and diced)
- 4 cloves garlic (grated)
- 2 cups kimchi (with juice roughly chopped)
- 4 Tbsp. gochujang (Korean soybean paste)
- 1 Tbsp. soy sauce
- 4 Tbsp. dried chili flakes (Korean)
- 24 oz. silken tofu
- 6 Equal
- 4 eggs
- 3 stalks spring onion (finely chopped)
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