Soondubu Jjigae

Ingredients

• 11 oz Soft (Silken) Tofu
• 2 tbsp Gochugaru (Korean Red Chili Flakes)
• 1 tbsp Sesame Oil
• 1 tbsp Garlic, minced
• 1.5 cups Anchovy or Kelp Broth
• 1 tsp Soy Sauce
• 1 stalk Green Onion, sliced
• 1 piece Egg(optional)
• 0.5 cup Small Shrimp or Clams(optional)

Instructions

1. 1

   In a small pot or dolsot (stone bowl), heat the sesame oil over medium heat.

2. 2

   Add the gochugaru and minced garlic. Stir constantly for 1 minute to create a fragrant chili oil, 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 until the shrimp turns pink or clams open.

5. 5

   Gently scoop the silken tofu into the boiling broth in large chunks.

6. 6

   Let the stew simmer for 3-5 minutes to heat the tofu through.

7. 7

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

8. 8

   Serve immediately with a bowl of steamed white rice.