Sundubu Jjigae

Ingredients

• 400 g silken tofu, divided into 4 portions
• 150 g ground pork (80/20)
• 200 ml anchovy stock or dashi
• 100 g kimchi, chopped
• 60 g onion, diced
• 4 garlic cloves, minced
• 15 g ginger, minced
• 30 g gochugaru (Korean red chilli flakes)
• 30 ml gochujang (Korean red chilli paste)
• 15 ml soy sauce
• 1 egg (optional)
• 2 green onions, sliced
• 10 ml sesame oil
• 5 g sesame seeds

Method

1. 1
   Bring anchovy stock to boil in shallow earthenware pot or skillet over medium-high heat.
2. 2
   Add ground pork, breaking into small pieces with wooden spoon; cook 2 minutes until mostly cooked through.
3. 3
   Stir in diced onion, minced garlic, and minced ginger; sauté 1 minute until fragrant.
4. 4
   Add chopped kimchi and gochugaru; stir continuously 1 minute to bloom spice.
5. 5
   Dissolve gochujang in stock liquid, then add to pot along with soy sauce; bring to simmer.
6. 6
   Gently slide silken tofu portions into simmering broth; do not stir vigorously (tofu will break apart).
7. 7
   Simmer 5 minutes; if desired, crack egg into centre and let cook gently 1–2 minutes (do not stir); garnish with sliced green onions, sesame seeds, and sesame oil; serve directly from pot.