Soondubu Jjigae (Soft Tofu Stew)

Ingredients

• 20 oz silken tofu
• ½ lb pork belly, thinly sliced (optional)
• 8 oz shrimp, peeled and deveined (optional)
• 1 cup kimchi
• ½ onion, diced
• 3 clove garlic, minced
• 2 green onions, sliced
• 2 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp fish sauce (optional)
• 4 cup chicken or vegetable broth
• 4 egg (optional)
• 1 tbsp cooking oil
• 4 cup cooked rice, for serving (optional)

Steps

1. If using, heat cooking oil in a pot or dolsot over medium heat. Add pork belly and cook until browned, then remove and set aside. Or, if using shrimp, add shrimp and cook until pink, then remove.
2. Add diced onion and minced garlic to the pot and sauté until fragrant, about 2-3 minutes. Add kimchi and gochugaru, stir, and cook for another 3-5 minutes.
3. Pour in broth, soy sauce, sesame oil, and fish sauce (if using). Bring the mixture to a boil, then reduce heat to a simmer.
4. Gently add the silken tofu, breaking it into large chunks directly into the pot. If using, return the cooked pork belly or shrimp to the stew.
5. Simmer for 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.
6. Just before serving, crack one egg into each serving bowl (if using) and garnish with sliced green onions. Serve immediately with cooked rice.