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.
Ingredients needed 1 servings
Recipe
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ttukdak Hyung's Sundubu Egg Jang
- This Man's Cook's Soybean Curd Egg Custard
- Kim Dae-seok's Soybean Curd Egg Soup
- Ttukdak Hyung's Soft Tofu and Egg Soup
- Yoon Yi-ryeon's Soft Tofu, Egg, and Shrimp Soup
- Yoon Yi-ryeon's Tofu Egg Pancake
- Lee Yeon-bok's Tofu and Egg Stir-fry
- Maeil Matna Tofu and Egg Stir-fry
- This Man's Cook Tofu and Egg Stir-Fry
- Kim Dae-seok's Braised Tofu and Eggs
