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Korean beef and tofu stew
Korean beef and tofu stew
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Add a gourmet twist to spicy beef and tofu stew by topping it with cracked fresh eggs, cooked to perfection.
Ingredients:
  • 9.20 gm peanut oil
  • 4 spring onions, thinly sliced
  • 1 long red chilli, thinly sliced
  • 3 tsp ginger, finely grated
  • 500g 4 Star Beef Mince
  • 500ml beef stock
  • 2 tsp Sriracha chilli sauce
  • 4.00 gm brown sugar
  • 200g wombok (Chinese cabbage), shredded
  • 350g firm tofu, cut into 1cm pieces
  • 2 Free Range Eggs
  • 2 spring onions, thinly sliced, extra
  • Sliced red chilli, extra, to serve
Instructions:
  • In a medium heavy-based saucepan over medium heat, warm the oil. Saute spring onion and chili for 3 mins. Stir in garlic and ginger and cook for 1 min. Increase heat to medium-high, add the mince, and cook for 5 mins, breaking up any lumps with a wooden spoon until the mince changes color.
  • Combine the stock, soy sauce, chili sauce, and sugar in the pot. Stir well and bring to a boil. Reduce heat, simmer for 10 minutes, and season to taste.
  • Add the wombok and cook until wilted for about 3 minutes, then toss in the tofu. Gently crack the eggs into the mixture, cover, and cook until the whites are just set, which should take around 5-7 minutes. When ready, serve with a garnish of extra spring onion and chili on top.

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