Easy Sundubu Jjigae
Korean soft tofu stew — gochugaru bloomed in oil first to build heat, silken tofu broken roughly by hand rather than sliced, and a raw egg cracked in just before serving.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Korean
gluten-free
Ingredients
500gsoft/silken tofu
3 tbspgochugaru (korean chili flakes)
1egg
to tastekimchi and stock
Instructions
1
Fry the gochugaru briefly in oil with garlic until fragrant.
2
This blooms the colour and heat of the chilli into the oil before anything else goes in.
3
Add the stock and kimchi and simmer for 10 minutes, letting the tang of the kimchi work its way into the broth.
4
Add the silken tofu broken roughly by hand rather than sliced, simmer for 5 minutes, then crack a raw egg in just before serving so it gently cooks in the residual heat.
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