Sundubu Jjigae (Spicy Soft Tofu Stew)

Method

1. Cut the onion into 1 cm dice and the zucchini into 5 mm half-moons. Slice the green onion thinly. If your tofu comes in a tube, cut it across the middle, still in its wrapper.

2. Put the oil, pork and garlic in a 18 cm pot and fry over medium heat for 3 min, breaking up the meat with a spatula until no pink remains.

   Add in this stepNeutral cooking oil 1½ tbspGround pork (or thinly sliced pork shoulder) 100 gMinced garlic 1 tbsp

   medium heat

3. Turn down to low heat, add the chili flakes and stir for 30 sec. The oil should turn bright red and smell toasty. Chili flakes burn in seconds, so stay at the stove.

   Add in this stepKorean chili flakes (gochugaru) 1½ tbsp

   low heat

4. Add the water, onion and zucchini. Bring to a boil over high heat, about 4 min, then turn down to medium heat and simmer for 3 min, until the zucchini edges look slightly translucent.

   Add in this stepWater 400 mlOnion 50 gZucchini (Korean squash if you can find it) 60 g

   high heat→medium heat

5. Squeeze or spoon the tofu into the pot in large pieces. Season with the soup soy sauce and fish sauce and simmer over medium heat for 4 min. Do not stir, or the tofu will break; spoon the broth over it instead. Taste and add salt if needed.

   Add in this stepExtra-soft tofu (sundubu) or silken tofu 350 gKorean soup soy sauce (or light soy sauce) 1 tspAnchovy fish sauce (or any fish sauce) 1 tspSalt to taste

   medium heat

6. Crack one egg per serving onto the surface, scatter over the green onion and cook over low heat for 1 min more, then turn off the heat. It is done when the white starts to turn opaque; the yolk will stay soft in the hot stew.

   Add in this stepEggs 2Large green onion (or 2 scallions) ½

   low heat