Soft Tofu Stew (Soon-Du-Bu Jjigae)

Ingredients

• 11 oz Soft tofu (Soon-du-bu)
• 1.5 cups Anchovy or vegetable broth
• 2 tbsp Gochugaru (Korean red chili flakes)
• 1 tbsp Sesame oil
• 1 tbsp Garlic, minced
• 1 tbsp Soy sauce
• 2 stalks Green onions, chopped
• 1 large Egg(optional)
• 0.5 cup Shrimp or clams(optional)

Instructions

1. 1

   In a small pot or traditional earthenware ddukbaegi, heat the sesame oil over medium heat.

2. 2

   Add the gochugaru and minced garlic. Stir-fry for 1 minute until fragrant and the oil turns red, being careful not to burn the flakes.

3. 3

   Pour in the broth and soy sauce. Bring to a boil.

4. 4

   If using seafood, add it now and cook for 2 minutes.

5. 5

   Carefully scoop the soft tofu into the boiling broth in large chunks.

6. 6

   Simmer for 3-5 minutes to allow the tofu to heat through and absorb the flavors.

7. 7

   Crack a raw egg into the boiling stew if desired, and top with chopped green onions.

8. 8

   Serve immediately while bubbling with a side of steamed rice.