Sundubu Jjigae

Ingredients

• 11 oz Soft Tofu (Soon-du-bu)
• 2 tbsp Gochugaru (Korean Red Chili Flakes)
• 1 tbsp Sesame Oil
• 1 tsp Garlic, minced
• 1 tbsp Soy Sauce
• 1 cup Anchovy or Vegetable Broth
• 1 stalk Green Onion, chopped
• 1 large Egg(optional)
• 0.25 lb Pork belly or Seafood mix(optional)

Instructions

1. 1

   In a small stone pot (ttukbaegi) or saucepan, heat 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 chili flakes.

3. 3

   If using meat or seafood, add it now and cook until the meat is no longer pink.

4. 4

   Pour in the broth and soy sauce. Bring to a boil.

5. 5

   Gently 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 chopped green onions.

8. 8

   Serve immediately while bubbling with a side of steamed rice.