Sundubu Cheese Rice Gratin

Method

1. Preheat the oven to 200°C for 10 min. Meanwhile, finely chop the onion into 5 mm pieces, slice the scallions and stir the starch into the same amount of water.

   Add in this stepCornstarch (or potato starch) 1 tsp

   oven

2. Put the oil, pork and garlic in a 22 cm frying pan and fry over medium heat for 3 min, until the meat loses its pink colour.

   Add in this stepNeutral oil 1 tbspGround pork 80 gMinced garlic 1 tsp

   medium heat

3. Add the onion, chili flakes and gochujang and stir over medium-low heat for 1 min. The oil should turn red; keep stirring so the chili paste does not scorch.

   Add in this stepOnion 40 gKorean chili flakes (gochugaru) 1 tbspGochujang (Korean chili paste) 2 tsp

   medium-low heat

4. Pour in the water and soy sauce, spoon in the tofu in large pieces and simmer over medium heat for 3 min. Stir the starch mixture again, add it and simmer 30 seconds more, until the sauce runs slowly off a tilted spoon.

   Add in this stepWater 80 mlSoy sauce 1½ tspExtra-soft tofu (sundubu) or silken tofu 300 g

   medium heat

5. Mix the rice with the sesame oil and spread it 1.5 cm thick in the baking dishes (2 × 15 cm). Spoon the tofu sauce on top, press a small well in the centre with a spoon and crack in an egg. Scatter the mozzarella mostly around the edges, keeping the yolk clear.

   Add in this stepWarm cooked short-grain rice 300 gToasted sesame oil 1 tspEggs 2Shredded mozzarella 80 g

6. Bake in the oven at 200°C for 12 min. Take it out when the cheese has melted with golden-brown spots, the egg white is set and opaque, and the yolk still wobbles in the centre when you nudge the dish.

   oven

7. Scatter with scallions and serve at once. The dish is very hot, so use oven gloves and a trivet. Break the yolk and mix it through the rice as you eat.

   Add in this stepScallions 1