Sundubu Jjigae Bake

Sundubu Jjigae Bake is a comforting Korean dish that combines the rich flavors of soft tofu stew with a baked twist, perfect for a cozy meal. This Halal version captures the essence of traditional Korean flavors while being easy to prepare and serve straight from the oven.

Ingredients

• Soft tofu - 300 grams
• Vegetable broth - 250 ml
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Onion, diced - 1 small
• Zucchini, diced - 100 grams
• Mushrooms, sliced - 100 grams
• Carrot, julienned - 50 grams
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Green onions, chopped - 2 stalks
• Eggs - 2 large
• Breadcrumbs - 50 grams
• Chili pepper, sliced (optional) - 1

Steps

1. Preheat the oven to 200°C (392°F).
2. In a medium pan, heat the sesame oil over medium heat and sauté the minced garlic and diced onion until translucent.
3. Add the diced zucchini, sliced mushrooms, and julienned carrots, and cook for another 5 minutes until the vegetables are slightly soft.
4. Stir in the vegetable broth, gochugaru, soy sauce, and half of the chopped green onions. Bring to a simmer.
5. Gently add the soft tofu to the mixture, breaking it into large chunks. Cook for 2-3 minutes until heated through.
6. Transfer the mixture to a baking dish and create two small wells in the tofu mixture for the eggs.
7. Crack an egg into each well and sprinkle the breadcrumbs evenly over the top.
8. Bake in the preheated oven for 15-20 minutes, until the egg whites are set and the breadcrumbs are golden brown.
9. Remove from the oven, garnish with remaining green onions and sliced chili pepper if desired, and serve hot.

Nutrition

• Calories: 380
• Protein: 20 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu and eggs, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and fiber.

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