Ttukdak Hyung's Soybean Curd and Egg Pickled Vegetable Stew

Name: Ttukdak Hyung's Soybean Curd and Egg Pickled Vegetable Stew
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 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

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.

10 min Difficulty Very easy side dish

Main ingredients

soybean curd eggs green onion green chili pepper pickled vegetable sauce

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soybean curd eggs green onion green chili pepper pickled vegetable sauce

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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.

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.

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Ttukdak Hyung's Soybean Curd and Egg Pickled Vegetable Stew

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