Sundubu Jjigae순두부찌개

Video

Ingredients

• 350 g (12 oz) Korean soft (silken) tofu
• 1½ cups anchovy-kelp stock or water
• 1 tbsp Korean chili oil or cooking oil
• 2 tbsp gochugaru
• 1 tsp minced garlic
• ½ tbsp fish sauce, ½ tbsp soy sauce
• Clams, shrimp or thin slices of pork or beef, optional
• 2 shiitake mushrooms, sliced
• 100 g (3.5 oz) enoki mushrooms, optional
• 1 egg
• 1 scallion, sliced
• Salt, pepper and a drizzle of sesame oil, to finish

Steps

1. 1Heat the chili oil in a pot over medium-low heat, add the gochugaru and garlic, and stir for about a minute without burning it.
2. 2If using clams, shrimp or meat, add them now and stir briefly, then add the fish sauce and soy sauce.
3. 3Pour in the stock and bring to a rapid boil for 2–3 minutes.
4. 4Add the tofu (breaking it into large curds with a spoon) and mushrooms, and cook for another 2–3 minutes.
5. 5Crack the egg into the center of the stew and cook briefly, season with salt and pepper to taste, and finish with the scallion and a drizzle of sesame oil.