Sundubu Jjigae (Soft Tofu Stew)

Ingredients

• •600 g silken or soft tofu (extra-soft preferred)
• •150 g ground pork (or beef)
• •2 tbsp gochujang
• •1 tbsp gochugaru (Korean red pepper flakes)
• •2 tbsp soy sauce
• •1 tbsp sesame oil
• •4 cloves garlic, minced
• •4 green onions, sliced
• •4 eggs
• •10 g dried anchovies (or 1 tsp fish sauce)
• •1 dried kelp (kombu) piece, about 10 cm
• •1 zucchini, diced small
• •1 cup mushrooms (shiitake or cremini), sliced
• •1 tbsp neutral oil
• •3 cups water

Directions

1. 1Simmer dried anchovies and kelp in 3 cups of water over medium heat for 10 minutes to make broth, then remove solids and set broth aside.
2. 2Heat neutral oil in a medium pot or Korean stone pot (dolsot) over medium-high; add pork and cook, breaking it up, until no longer pink, about 3 minutes.
3. 3Add garlic, gochujang, and gochugaru to the pork; stir-fry for 1 minute until fragrant.
4. 4Pour in the anchovy broth, soy sauce, and sesame oil; bring to a boil.
5. 5Add zucchini and mushrooms; cook 3 minutes.
6. 6Gently slide tofu into the pot in large spoonfuls, being careful not to break it up too much.
7. 7Crack one egg per serving directly into the stew; let it poach in the broth for 2 minutes over medium heat.
8. 8Scatter green onions over the top and serve immediately with steamed rice.

💡 Silken tofu in tubes (Sunrise brand) is sold at most Canadian grocery stores. Dried anchovies and kelp are at Korean or Asian grocery stores; substitute 1 tsp fish sauce and 3 cups chicken broth for a fully supermarket-friendly version. For a vegan version, skip the pork and anchovies, use vegetable broth, and omit the egg.

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