Korean Tofu Stew

Original: sundubu jjigae Korean soft tofu stew

Serves 4

Ingrediants

• 2 shiitake mushrooms cleaned stem removed, thinly sliced
• 1 egg
• 1 green onion, sliced
• 1 packet soft tofu
• 1.5 cups vegetable stock
• 1 Tbsp Korean chili oil or neutral cooking oil
• 2 Tbsp Korean chili powder or Korean chili flakes (gochugaru)
• 1 tsp minced garlic
• 1/2 Tbsp Korean fish sauce
• 1/2 Tbsp Korean soup soy sauce or regular kikkoman soy sauce
• fine sea salt, to taste
• A few sprinkles of ground black pepper
• A dash (about 1/2 tsp) of sesame oil

Instructions

1. Start heating the pot on the stove over medium low heat and add the chili oil, chili powder, and garlic. Stir well for about 1 min.

2. Add the fish sauce and soy sauce then stir.

3. Add the stock and boil it on medium-high heat until it starts to boil rapidly (2 to 3 mins).

4. Add the tofu, mushrooms, and egg and cook them for another 2 to 3 mins. Season with salt, if required.

5. Top up with the green onion, black pepper and sesame oil. Serve hot with rice.