Classic Beef Sundubu Jjigae

Ingredients

• 11 ounces Extra soft tofu (soon-tofu)
• 4 ounces Thinly sliced ribeye beef
• 1.5 cups Beef broth
• 2 tablespoons Korean red chili flakes (gochugaru)
• 1 tablespoon Sesame oil
• 1 tablespoon Minced garlic
• 1 teaspoon Soy sauce
• 2 stalks Green onions, chopped
• 1 piece Large egg(optional)
• 0.5 teaspoon Salt

Instructions

1. 1

   In a small stone pot (ttukbaegi) or heavy saucepan, combine the sesame oil, gochugaru, and minced garlic over medium-low heat.

2. 2

   Stir the mixture constantly for 1-2 minutes to create a fragrant red chili oil, being careful not to burn the chili flakes.

3. 3

   Add the thinly sliced ribeye to the pot and increase heat to medium, stirring until the beef is mostly browned.

4. 4

   Pour in the beef broth and soy sauce, then bring the mixture to a steady boil.

5. 5

   Carefully scoop large chunks of the soft tofu into the boiling broth, keeping the pieces relatively large as they will break down naturally.

6. 6

   Season the soup with salt to taste and let it simmer for about 3-5 minutes to allow the tofu to absorb the flavors.

7. 7

   Add the chopped green onions and, if desired, crack a raw egg directly into the boiling stew just before serving.

8. 8

   Remove from heat immediately and serve bubbling hot with a side of steamed white rice.