Kimchi Sundubu Jjigae

• portions: 2 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

1 package (12 ounces) sundubu (extra soft/silken tofu)

⅓ cup thinly sliced kimchi

3 ounces pork or beef

1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)

2 teaspoons minced garlic

1 tablespoon sesame oil (use a little more if using more gochugaru)

1 cup water or anchovy broth (See note)

2 to 3 tablespoons juice from kimchi

1/2 teaspoon saewujeot (salted shrimp) or salt to taste

pinch black pepper

1 scallion, finely chopped

1 egg - optional

Instructions

Cut the meat and kimchi into small thin strips. Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.

Stir-fry until the meat is almost cooked, 3 - 4 minutes.

Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.

Add the soft tofu in big chunks. Stir in the salted shrimp (or salt) to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.