Sundubu Jjigae (Soft Tofu Stew)

Ingredients

• 350 g Extra soft silken tofu
• 1.5 cups Anchovy or kelp broth
• 2 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Sesame oil
• 1 tbsp Garlic, minced
• 1 tsp Soy sauce
• 2 stalks Green onions, chopped
• 1 large Egg(optional)
• 0.25 cup Kimchi, chopped(optional)

Instructions

1. 1

   In a small stone pot or saucepan, heat the sesame oil over medium heat.

2. 2

   Add the gochugaru and minced garlic. Stir-fry for 1 minute until the oil turns red and fragrant, being careful not to burn the flakes.

3. 3

   Pour in the broth and soy sauce. If using kimchi, add it now. Bring the mixture to a boil.

4. 4

   Carefully scoop large chunks of silken tofu into the boiling broth.

5. 5

   Simmer for 5 minutes to allow the tofu to heat through and absorb the flavors.

6. 6

   Add the green onions and crack a raw egg into the center of the boiling stew.

7. 7

   Remove from heat and serve immediately while bubbling, ideally with a side of steamed rice.