Spicy Chicken Gristle Sundubu

Ingredients

• 200 grams Minced chicken breast or thigh
• 350 grams Soft tofu (Sundubu)
• 2 tablespoons Gochugaru (Korean chili flakes)
• 1.5 tablespoons Vegetable oil
• 1 tablespoon Minced garlic
• 1 tablespoon Soy sauce
• 1.5 cups Chicken broth or water
• 2 stalks Green onions, chopped
• 1 whole Egg(optional)
• 1 teaspoon Sesame oil

Instructions

1. 1

   In a small pot or ddukbaegi, heat the vegetable oil over medium-low heat and add the gochugaru and minced garlic.

2. 2

   Stir-fry the chili flakes and garlic for 1-2 minutes until the oil turns red, being careful not to burn the flakes.

3. 3

   Add the minced chicken to the pot and cook until the meat is no longer pink and is well-coated in the chili oil.

4. 4

   Pour in the chicken broth and soy sauce, then bring the mixture to a steady boil over medium-high heat.

5. 5

   Carefully scoop large chunks of the soft tofu into the boiling broth, keeping the pieces relatively large.

6. 6

   Allow the stew to simmer for 5 minutes so the tofu absorbs the spicy flavors of the chicken base.

7. 7

   Crack an egg into the center of the boiling stew and add the chopped green onions.

8. 8

   Drizzle with sesame oil and serve immediately while bubbling hot with a side of steamed rice.