Soft Tofu Stew

Sundubu Jjigae

Ingredients

2 tubes soft tofu 100g clams or shrimp 100g pork or beef 1 egg 2 tbsp gochugaru 1 tbsp soy sauce 1 tsp sesame oil 2 green onions 1 onion 3 cups anchovy broth garlic

Detail Steps and Procedure

Make Broth (Time: 0-10 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp. Bring to boil, simmer 10 minutes, strain. Prep Ingredients (Time: 10-20 minutes): Thinly slice 100g pork belly or beef. Chop 1 onion, slice 2 green onions, mince 3 garlic cloves. Clean 100g clams or shrimp (if using). Heat Pot (Time: 20-22 minutes): Heat stone pot (ttukbaegi) or heavy pot over medium-high. Add 1 tbsp vegetable oil. Saut Meat (Time: 22-24 minutes): Add pork, saut 2 minutes until lightly browned. Saut Aromatics (Time: 24-25 minutes): Add onion and garlic, saut 1 minute. Add Gochugaru (Time: 25-26 minutes): Add 2 tbsp gochugaru, stir 30 seconds until fragrant. Add Liquid (Time: 26-31 minutes): Add broth and 1 tbsp soy sauce. Bring to boil. Add Tofu and Seafood (Time: 31-36 minutes): Add clams/shrimp. Squeeze soft tofu directly from tubes into pot. Gently stir to combine. Simmer 5 minutes until clams open. Add Egg (Time: 36-37 minutes): Crack 1 egg into center. Add green onions and 1 tsp sesame oil. Serve: Bring pot to table while still bubbling. Serve immediately with rice.

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