Sundubu-jjigae (Soft Tofu Stew)

Name: Sundubu-jjigae (Soft Tofu Stew)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 tablespoon sesame oil; 1 tablespoon gochugaru; 4 ounce pork belly thinly sliced; 2 cup anchovy or seafood stock; 3 clove garlic minced; 1 tablespoon fish sauce; 14 ounce silken or soft tofu; 1 cup oyster mushrooms torn; 2 piece eggs; 2 piece scallions thinly sliced

by Maangchi 5.0

10 min
Prep: 25 min
Ready in: 2
Servings: Easy
Level

Fry the gochugaru

Heat sesame oil over medium heat. Add gochugaru and stir constantly 1–2 minutes until deep red and toasty.
Add protein

Add pork belly or clams and stir in the red oil. Cook 2 minutes for pork, 1 minute for clams.
Build the broth

Pour in anchovy stock. Add garlic, fish sauce, and salt. Bring to a full boil.
Add tofu

Spoon soft tofu into the bubbling broth in large chunks. Add mushrooms. Cook 3–4 minutes.
Finish at the table

Crack a raw egg into the centre. Sprinkle with scallions. Bring to the table and let egg set in residual heat.