Sundubu-jjigae (Korea)
Serves 2
Ingredients
Method
300 g. Silken Tofu
200 g. Pork Belly
100 g. Onion
2 Green Onions
4 Shiitake Mushrooms
2 Garlic
15 g. Gochugaru (Korean Chili Flakes)
15 ml. Soy Sauce
500 ml. Water
1 Egg
Salt and Pepper to Taste
In a pot, cook the pork belly until it's browned and crisp.
Add the chopped onion, mushrooms, and minced garlic. Cook until the onion is translucent.
Add gochugaru, soy sauce, and water. Bring the mixture to a boil.
Add the silken tofu in large chunks, then reduce the heat to low. Simmer for 15-20 minutes.
Add the sliced green onions and cook for another 2-3 minutes. Season with salt and pepper to taste.
Just before serving, crack an egg into the pot. Let it cook briefly, then serve the stew hot, straight from the pot.