Soy Milk Creamy Sundubu

Ingredients

• 350 grams Soft tofu (Sundubu)
• 1 cup Unsweetened soy milk
• 0.5 cup Anchovy or kelp broth
• 2 tablespoons Korean red chili flakes (Gochugaru)
• 1 tablespoon Sesame oil
• 1 tablespoon Minced garlic
• 1 tablespoon Soy sauce
• 100 grams Pork belly or shrimp(optional)
• 2 stalks Green onions, chopped
• 1 large Egg(optional)

Instructions

1. 1

   In a small stone pot (ttukbaegi) or saucepan, heat the sesame oil over medium-low heat.

2. 2

   Add the minced garlic, the white parts of the green onions, and the gochugaru to the oil, stirring constantly for 1 minute to create a fragrant chili oil base without burning.

3. 3

   Add the pork belly or shrimp to the pot and sauté until the protein is mostly cooked through.

4. 4

   Pour in the anchovy broth and soy sauce, bringing the mixture to a gentle simmer for 3 minutes.

5. 5

   Carefully pour in the unsweetened soy milk and stir gently; do not let it reach a rolling boil to prevent the milk from curdling.

6. 6

   Scoop the soft tofu into the pot in large chunks, allowing it to heat through in the creamy broth for about 3-4 minutes.

7. 7

   Taste the broth and add a pinch of salt if needed, then garnish with the green parts of the green onions.

8. 8

   Crack a raw egg into the center of the boiling stew right before serving and stir it in for extra richness.