Soondubu Jjigae (Soft Tofu Stew)

Ingredients

• 11 oz Soft Tofu (Soon-dubu)
• 1.5 cups Anchovy or Vegetable Broth
• 2 tbsp Gochugaru (Korean Chili Flakes)
• 1 tbsp Sesame Oil
• 1 tbsp Garlic, minced
• 1 tbsp Soy Sauce
• 0.25 cup Kimchi, chopped(optional)
• 1 stalk Green Onion, sliced
• 1 large Egg(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

   Add the chopped kimchi and stir-fry for another minute.

4. 4

   Pour in the broth and soy sauce. Bring to a boil over medium-high heat.

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 sliced green onions.

8. 8

   Serve immediately while bubbling with a side of steamed white rice.