Sundubu Jjigae

Ingredients

• 2 package soft tofu (silken tofu)
• 1 cup kimchi
• ½ lb pork belly or beef (thinly sliced) (optional)
• ½ lb shrimp
• ½ lb clams (optional)
• 1 medium onion
• 4 clove garlic
• 3 green onions
• 3 tbsp gochugaru (Korean chili powder)
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce (optional)
• 4 cup anchovy broth or vegetable broth
• 4 egg (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp cooking oil

Steps

1. Prepare ingredients: Dice the onion, mince the garlic, and slice the green onions (separate white and green parts). If using pork belly, slice it into small pieces.
2. In a medium pot or dolsot (Korean stone pot), heat cooking oil over medium heat. Sauté the white parts of the green onions, minced garlic, and diced onion until fragrant, about 2-3 minutes. If using pork belly, add it now and cook until lightly browned.
3. Add kimchi and gochugaru to the pot. Stir-fry for 3-5 minutes until the kimchi softens and the chili powder is fragrant. Stir in sesame oil, soy sauce, and fish sauce (if using).
4. Pour in the broth and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
5. Gently add the soft tofu, breaking it into large chunks with a spoon. Add shrimp and clams (if using). Simmer for another 5-7 minutes, or until seafood is cooked through.
6. Taste and adjust seasoning with salt and pepper as needed. Optionally, crack an egg into each serving of the stew just before serving and let it cook for a minute or two.
7. Garnish with the green parts of the green onions and serve immediately with a bowl of rice.