Spicy Korean Tofu Stew (Sundubu Jjigae)

Ingredients

• 200 g soft tofu (silken)
• 100 g kimchi, chopped
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 cup vegetable broth
• 1 teaspoon garlic, minced
• 1 teaspoon soy sauce
• 2 stalks green onions, sliced
• 1 teaspoon sesame oil
• 100 g optional seafood (shrimp or mussels)(optional)

Instructions

1. 1

   Heat sesame oil in a small pot over medium heat, add minced garlic and sauté for 30 seconds until fragrant.

2. 2

   Stir in chopped kimchi and gochujang, cooking for 2 minutes to release flavors.

3. 3

   Add vegetable broth and soy sauce, bring to a gentle boil, then reduce to a simmer for 5 minutes.

4. 4

   If using optional seafood, add it now and simmer for an additional 3 minutes until cooked through.

5. 5

   Gently add the soft tofu by breaking it into large chunks; simmer for another 5 minutes without stirring too vigorously.

6. 6

   Taste and adjust seasoning with a pinch of salt if needed, then garnish with sliced green onions before serving.