Tofu and Kkaenjang Rice Cup Lunchbox recipe - ingredients, nutrition and when to eat it
This rice cup is topped with tofu, vegetables, and thick soybean paste stew simmered until just saucy.
This rice cup is topped with tofu, vegetables, and thick soybean paste stew simmered until just saucy. Savory doenjang pairs well with soft tofu and crisp vegetables. It makes an easy lunch to pack.
Lunchbox & quick meals · 20 minutes to cook
Tips: Cut the tofu into pieces that aren’t too small so they hold their shape as they simmer.
Tips: If you’re packing it for lunch, let the kkaenjang cool completely before spooning it over the rice to reduce condensation.
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Ingredients (1 serving)
- White rice — 1 bowl
- Tofu — 100 g
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 40 g
- Onion — 30 g
- Green onion — 10 g
- Garlic — 0.5 tsp
- Korean red pepper flakes — 0.3 tsp
- Sesame oil — 0.5 tsp
- Water — 60 ml
- Sesame seeds — 0.5 tsp