Sundubu-jjigae (soft tofu stew) like the restaurants make it

재료

• Extra-soft tofu (sundubu)350 g
• Pork belly or minced pork100 g
• Clams or prawns (optional)6
• Onion, diced1/4
• Green onion, chopped1
• Garlic, minced1 tbsp
• Gochugaru1.5 tbsp
• Neutral oil1 tbsp
• Sesame oil1 tsp
• Soy sauce1 tbsp
• Fish sauce1 tsp
• Anchovy or vegetable stock300 ml
• Egg1

만드는 법

1. In a small pot over low heat, warm both oils with the gochugaru, garlic and the white part of the green onion for about 1 minute, stirring, until fragrant and red.
2. Add the pork and cook until no longer pink, then add the onion.
3. Pour in the stock, soy sauce and fish sauce and bring to a boil.
4. Add the clams or prawns, then spoon in the tofu in large pieces. Simmer for 5 minutes and season with salt if needed.
5. Crack the egg into the middle, scatter over the green onion and serve while it is still bubbling.

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