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morsels45 said

Sundubu jjigae

Silken tofu broken into a red bubbling broth with an egg cracked in at the end.

Sundubu jjigae
Photo: ν–‰λ³΅ν•œ 초둝개ꡬ리, CC BY 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make sundubu jjigae

2 genuinely different takes β€” a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

In an earthenware pot

25 minutes Β· serves 2 Β· Easy

What you need

  • 1 tube silken tofu
  • 400ml anchovy stock
  • 2 tbsp gochugaru
  • 1 tbsp gochujang
  • 3 garlic cloves, minced
  • 0.5 onion, sliced
  • 1 courgette, sliced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 eggs
  • 2 spring onions

What you do

  1. 1Fry the gochugaru gently in oil with the garlic for 30 seconds until the oil goes red. Do not let it burn.
  2. 2Onion and courgette in for 2 minutes, then the gochujang and soy.
  3. 3Pour in the stock and bring to a hard boil.
  4. 4Break the tofu in with a spoon in big pieces. Do not stir it much β€” it should stay in clouds.
  5. 5Boil 5 minutes, crack an egg in, sesame oil and spring onion, and take it to the table still bubbling.

Vegetarian, with kelp stock

20 minutes Β· serves 2 Β· Very easy

What you need

  • Silken tofu
  • Kelp and mushroom stock
  • Gochugaru
  • Gochujang
  • Garlic
  • Courgette
  • Soy sauce

What you do

  1. 1Same method with kelp and dried shiitake stock.
  2. 2A spoon of doenjang gives back the depth the anchovies took with them.