Korean Soft Tofu Stew
Sundubu jjigae is comfort that comes to the table volcanic, the broth still rolling around the soft tofu. The backbone is a quick chile oil bloomed from gochugaru, which gives the stew its glow and its gentle heat. Crack an egg in at the end and let the residual heat just set the white.
Ingredients
- 350g extra-soft (sundubu) tofu
- 2 tablespoons gochugaru (Korean chile flakes)
- 3 tablespoons neutral oil
- 3 cloves garlic, minced
- 100g clams or peeled prawns
- 400ml anchovy or vegetable stock
- 1 tablespoon fish sauce
- 2 scallions, sliced
- 2 eggs
Method
- Warm the oil in a small earthenware pot or saucepan over medium-low heat. Stir in the gochugaru and garlic and cook gently until the oil turns red and fragrant, about 1 minute. Do not let it scorch.
- Add the seafood and toss to coat in the chile oil.
- Pour in the stock and fish sauce and bring to a brisk simmer.
- Spoon in the soft tofu in large clouds, breaking it only roughly with the spoon. Simmer for 4 minutes.
- Crack in the eggs, scatter the scallions, and turn off the heat. Cover for 1 minute so the whites just set.
- Carry the pot to the table while it bubbles and serve with a bowl of short-grain rice.