Sundubu Jjigae

• total time: 30 minutes

Ingredients

1 Tbsp neutral oil

2 green onion, finely chopped

1/4 onion, finely chopped

2 clove garlic, minced

1/4 cup gochujang

1-2 Tbsp gochugaru

1 tsp granulated sugar

1 Tbsp soy sauce

1/2 Tbsp oyster sauce

1/2 Tbsp fish sauce

1/2 Tbsp sesame oil

1 1/2 cup water

1 pinch MSG

1 package silken tofu

16 frozen dumplings, About 8 per person

2 green onion, chopped

1 chili, chopped

Salt, to taste

black pepper, to taste

egg, One per person

white rice

Directions

Pre-mix the seasoning paste ingredients (gochugaru, sugar, soy sauce, oyster sauce, fish sauce, and sesame oil) so they will not burn when you add them to the pan.

Heat the neutral cooking oil in the pan and add the chopped green onions and onions. Cook until softened. Add the minced garlic and cook until fragrant, about 30 seconds. Add the seasoning paste and continuously stir. Cook until most of the liquid is evaporated. You can remove from heat and freeze if you'd like to have the soup base ready for later.

Add the water to a pot and bring to a boil. Stir in the seasoning paste, MSG, and salt when the water is boiling. Add the silken tofu to the pot and break up into large bite size pieces with a spoon. Check the flavor and add more gochugaru or salt as needed. Once the soup is boiling again, add the frozen dumplings and return to a boil.

Once the dumplings are cooked through, crack the eggs directly into the soup and turn off the heat. Spoon the broth over the eggs to cook them while the soup is still very warm. Serve with a bowl of rice and top with black pepper, green onions, and chili.