Main ingredients 🥩
soybean curdeggsgreen oniongreen chili pepperpickled vegetable sauce
Ttukdak Hyung's Soybean Curd and Egg Pickled Vegetable Stew
A simple side dish made by boiling store-bought pickled vegetable sauce to remove its sharp sourness, then gently simmering soft soybean curd and eggs until just right.
🙋 Recommended for
- ⭐ Those who want to quickly make a hearty side dish during busy times
- ⭐ People curious about a unique and convenient soybean curd recipe using pickled vegetable sauce
Ingredients needed 🛒1 servings
- pickled vegetable sauce 2 cups
- soybean curd 1 pack
- eggs 2~3
- green onion a little
- green chili pepper a little
- sesame oil a little
- sesame seeds a little
Recipe 🍳
- Pour 2 cups of store-bought pickled vegetable sauce generously into a pan.
- Bring to a vigorous boil over high heat to eliminate the distinct vinegar aroma and strong sour taste.
- Gently add the soybean curd and eggs to the boiling sauce, being careful not to break them apart too much.
- Top with finely chopped green onion and green chili pepper as garnish.
- Add sesame seeds and sesame oil, then simmer for just a moment to infuse a rich, nutty aroma before finishing.
- Pour pickled vegetable sauce into a pan and bring to a rolling boil to remove sourness.
- Add soybean curd, eggs, green onion, and green chili pepper to the sauce and simmer.
- Drizzle with sesame oil and sprinkle sesame seeds, then simmer briefly to finish.
Cooking tips 💡
- Boiling the pickled vegetable sauce first helps reduce sourness and enhances the balanced savory sweetness and saltiness.
- After adding the soybean curd and eggs, avoid stirring with a spatula or spoon as their shapes can easily break—let them cook undisturbed.
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