Korean Tofu Stew with Chicken and Mushrooms


This is the perfect quick meal for a cold night. I used ground chicken because I had it on hand, but thinly sliced beef would be more traditional.  This could easily be vegetarian, as well, just add some extra mushrooms.

Korean Tofu Stew with Chicken and Mushrooms
Adapted from The Steamy Kitchen Cookbook

1 T vegetable oil
3 cloves garlic, minced
1/2 lb ground chicken (or thinly sliced beef, ground beef, ground pork)
kosher salt
black pepper
4 oz fresh shiitake mushrooms (about 10)
4 oz crimini mushrooms
2 T red chili flakes (or Korean chili flakes)
1 T soy sauce
4 c chicken or beef broth
1 block (14 oz.) silken tofu, cut into 2-inch cubes
1 tsp sesame oil
4 eggs
2 green onions, sliced

Heat the oil in a pot over medium-high heat. Brown the meat and season with salt and pepper. Add the garlic and mushrooms, and saute for a minute or two. Add the chili flakes, soy sauce, and broth. Bring a boil, reduce to a simmer, and simmer for 15 minutes. Taste for seasoning.

Add the tofu and stir.

Gently crack the eggs into the pot, lightly basting each with hot broth. When the whites are cooked, gently ladle the stew out into individual portions over rice. Drizzle with sesame oil and sprinkle green onions over the top.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s