Spicy Soft Tofu Stew (Sundubu-jigae)

Ingredients

1 medium onion, finely chopped

2 cups homemade chicken stock or canned low-sodium chicken broth

1 teaspoon kosher salt

2 (11-ounce) tubes soft tofu (sundubu)

2 large eggs

2 scallions, chopped

¼ cup Korean hot pepper flakes

(gochu-garu)

1 tablespoon vegetable oil

1 teaspoon toasted sesame oil

4 ounces pork belly or boneless pork shoulder, chopped into small pieces

6 garlic cloves, minced

½ cup chopped Napa Cabbage Kimchi

Directions

1. Mix the hot pepper flakes and vegetable oil in a small bowl.

2. Heat a medium heavy pot over medium-high heat. If you are using an earthen- ware pot (1½-quart pot), this will take a few minutes. Add the sesame oil, pork, and garlic and cook, stirring with a wooden spoon, until the pork is no longer pink and the garlic is fragrant, 2 to 3 minutes.

3. Add the kimchi and onion and cook, stirring, until the onion turns translucent, about 7 minutes. Add 2 tablespoons of the hot pepper flake mixture and mix well. Add the stock and salt, turn the heat down to medium, and cook until bubbling,

10 to 15 minutes.

4. Cut the tubes of tofu in half and squeeze the tofu into the boiling stew. Use a wooden spoon to break the tofu into smaller pieces, then heat until the stew bub-

bles, a few more minutes.

5. Drizzle the remaining hot pepper flake mixture over the stew, then crack the eggs into the stew, leaving space between them. Add the scallions and cook until the egg whites are set but the yolks are still runny, a few more minutes. Serve immediately.

Notes

Amazing. Maangchi is my queen. I make a big pot of this and leave the eggs out (you can add when reheating). I’ve also used ground pork as the meat base. I also often add Napa cabbage to add some veggies. Served with rice and additional kimchi if you like.