Sundubu Jjigae

Ingredients

• •2 tubes (12 oz each) soft silken tofu (sundubu)
• •8 oz thinly sliced pork or beef
• •1/2 cup kimchi, chopped
• •1 tbsp gochugaru (Korean chili flakes)
• •1/2 tbsp gochujang
• •1 tbsp sesame oil
• •3 cloves garlic, minced
• •1/2 onion, sliced
• •3 cups anchovy or beef broth
• •1 tbsp soy sauce
• •2 scallions, sliced
• •4 eggs

Steps

1. 1.Heat the sesame oil in a Korean earthenware pot (ttukbaegi) or heavy pot over medium heat, add the garlic and onion, and saute until fragrant.
2. 2.Add the sliced meat and cook until no longer pink, then add the kimchi, gochugaru, and gochujang and stir-fry for 1-2 minutes to bloom the chili flavors.
3. 3.Pour in the broth and soy sauce, bring to a simmer, and cook for 5-8 minutes until the flavors meld.
4. 4.Gently spoon the soft tofu into the pot in large chunks straight from the tube, without pressing or draining it - avoid stirring too much afterward, since sundubu is delicate and breaks down into mush if handled roughly.
5. 5.Simmer for another 3-4 minutes, just until the tofu is heated through.
6. 6.Crack an egg into each bowl right before serving, or into the pot itself while it's still bubbling hot, so the residual heat gently cooks it.
7. 7.