Soondubu Jjigae (Korean Soft Tofu Stew)

Ingredients

Soft tofu

1 (14-ounce) block, cut into cubes

Sesame oil

1 tablespoon

Minced garlic

3 cloves

Gochujang (Korean red chili paste)

2 tablespoons

Soy sauce

1 tablespoon

Water or broth

4 cups

Salt

to taste

Egg

1

Vegetables

2 cups, chopped (e.g., mushrooms, zucchini, onion, green onion)

Seafood or meat

1 cup, chopped (e.g., shrimp, clams, beef, or pork)

Rice

for serving (optional)

Kimchi

for serving (optional)

Instructions

1. Begin by preparing your ingredients: slice the tofu into cubes, chop your chosen vegetables, and if using, cut your meat or seafood into bite-sized pieces.
2. In a medium pot, heat the sesame oil over medium heat. Once hot, add the minced garlic and sauté for about a minute until fragrant.
3. Add the meat or seafood to the pot, cooking until browned and cooked through.
4. Next, toss in the chopped vegetables and stir-fry for about 3-4 minutes until they start to soften.
5. Stir in the gochujang and soy sauce, ensuring all ingredients are well-coated with the spicy paste.
6. Pour in the water or broth, bringing the mixture to a boil.
7. Once boiling, reduce the heat to low and carefully add the soft tofu, trying not to break the cubes.
8. Allow the stew to simmer for about 10-15 minutes so that the flavors meld together beautifully.
9. Taste the stew and adjust the seasoning with salt as needed.
10. Crack the egg directly into the pot and let it cook for a few minutes until the white is set while keeping the yolk runny.
11. Serve hot in individual bowls with a side of steamed rice and kimchi for an authentic Korean dining experience.