Sundubu Jjigae

Instructions

1. 1

   Bring the anchovy and kelp stock to a boil in a medium pot or Korean earthenware bowl (ttukbaegi) over medium-high heat for about 5 minutes, then reduce to medium heat.

2. 2

   Add the minced garlic and cook for 1 minute until fragrant, stirring occasionally.

3. 3

   Add the ground meat, breaking it apart with a wooden spoon, and cook for 3–4 minutes until the meat is no longer pink and has released its juices.

4. 4

   Stir in the gochugaru and gochujang, mixing thoroughly so the flavors distribute evenly throughout the broth, about 1 minute.

5. 5

   Add soy sauce, salt, and white pepper, then add the onion chunks and shrimp, cooking for 2–3 minutes until the shrimp begins to turn pink.

6. 6

   Gently ladle the soft tofu into the stew without breaking it into small pieces, tilting the bowl to help it settle, then add the scallions and drizzle with sesame oil.

7. 7

   Simmer for 3–4 minutes over medium heat until the tofu is heated through and the shrimp is fully cooked and pink.

8. 8

   Make a small well in the tofu and carefully crack the raw egg into it, or crack the egg into a small bowl and gently slide it into the stew.

9. 9

   Cook for 30–45 seconds just until the egg white begins to set but the yolk remains runny, then remove from heat.

10. 10

    Garnish with torn nori if desired and serve immediately in the hot bowl with steamed rice on the side.