Sundubu Jjigae (Soft Tofu Stew) with Rice

Ingredients

Quantities are for one portion.

• 250 gsilken tofu (soft tofu)
• 250 mlvegetable stock
• 100 gshort-grain white rice (dry weight)
• 1egg
• 1 tbspsesame oil
• 20 mlsoy sauce
• 50 gzucchini, sliced
• 2garlic cloves, minced
• 1 tbspgochugaru (Korean red pepper flakes)
• 50 gshiitake mushrooms, sliced
• 1spring onion, sliced

Method

1. Rinse the short-grain rice and cook it according to the package instructions.
2. In a small pot or earthenware bowl, heat the sesame oil over medium-low heat, then cook the gochugaru and garlic until fragrant to form a chili oil.
3. Pour in the vegetable stock and soy sauce, then bring the liquid to a boil.
4. Add the shiitake mushrooms and zucchini, simmering for a few minutes until they begin to soften.
5. Spoon the soft silken tofu in large chunks into the boiling stew and let it simmer for a few minutes to heat through.
6. Crack the raw egg directly into the bubbling stew and garnish with the spring onion before serving hot with the rice.