World Flavors Cookbook

Sundubu Jjigae (Soft Tofu Stew)

A bubbling, spicy stew made with extra-soft tofu, vegetables, and often seafood or meat, finished with a raw egg cracked on top.

Cuisine: South Korea

Ingredients

• 1 pack (350g) soft tofu (sundubu)
• 100g seafood mix or ground pork
• 1/2 cup kimchi, chopped
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Sesame oil
• 1 cup anchovy stock
• 1 egg
• Green onion, chopped

Instructions

1. Sauté gochugaru and meat/seafood in sesame oil in a small stone pot (ttukbaegi).
2. Add kimchi and sauté for 2 minutes.
3. Pour in stock and bring to a boil.
4. Add the soft tofu in large chunks. Simmer for 5 minutes.
5. Crack a raw egg into the boiling stew and add green onions just before serving.