Korean Soft Tofu Stew (Sundubu-Style) with Mushrooms

Ingredients

• 14 oz soft tofu (sundubu)
• 8 oz mushrooms (shiitake or cremini), sliced
• 1.5 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp Korean chili flakes (gochugaru)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp neutral oil
• 3 cups chicken or vegetable broth
• 2 stalks scallions, sliced
• 2 large eggs
• 1 tsp sesame oil(optional)
• to taste salt(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, mince the garlic, grate the ginger, and slice the scallions. Cut the soft tofu into large cubes and set aside.

2. 2

   Cook (20 minutes): Heat a pot over medium heat with the neutral oil. Sauté mushrooms until they release moisture and start to brown, about 6–8 minutes.

3. 3

   Add garlic and ginger and cook for 30–60 seconds. Stir in gochujang, gochugaru, and soy sauce, then pour in the broth. Bring to a gentle simmer for 3–4 minutes.

4. 4

   Gently add the soft tofu cubes. Simmer gently for 6–8 minutes, keeping the tofu intact.

5. 5

   Crack eggs into the stew (or add one at a time), cover, and cook until the whites set but yolks are still soft, about 2–3 minutes.

6. 6

   Turn off heat and drizzle with sesame oil if using. Top with scallions and serve immediately.