Sundubu Jjigae (Soft Tofu Stew)

• 1 tube (11 oz) silken/soft tofu (sundubu)
• 1/4 cup minced pork (or pork belly)
• 1/2 cup kimchi, chopped
• 1/4 onion, diced
• 2 tbsp gochugaru (Korean chili flakes)
• 2 cloves garlic, minced
• 1 cup dashi stock (or water)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 egg
• 1 green onion, chopped

Instructions

1. 1

   In a small pot (or earthenware pot), heat the sesame oil over medium heat. Sauté the minced pork, garlic, and gochugaru for 1-2 minutes until chili oil forms (be careful not to burn).

2. 2

   Add the kimchi and diced onions. Stir fry for another 2 minutes.

3. 3

   Pour in the dashi stock and soy sauce. Bring to a boil.

4. 4

   Add the silken tofu in big chunks (do not stir too much or it will break). Boil for 5 minutes.

5. 5

   Crack the egg into the boiling stew. Let it cook for 1 minute.

6. 6

   Top with chopped green onions and remove from heat. Serve bubbling hot with rice.