soondubu jjigae korean soft tofu stew for 2

Ingredients soondubu jjigae korean soft tofu stew for 2

1/2 a small onion chopped
2 cloves garlic minced
2 teaspoons gochugaru (Korean chili flakes) or 1 teaspoon crushed red chili flakes to start
1/2 teaspoon sugar
1/4 pound pork belly or shoulder cut into small strips (about 1.5 inch x.5 inch)
2 cups unsalted stock (chicken pork beef or seafood are all fine) or water if you don't have stock
1 Tablespoon fish sauce
1 pound soft tofu
1-2 eggs
1 small green onion chopped
optional: 1 chopped fresh chili
optional: 1 teaspoon saewoo jut (Korean brined microshrimp)

how to make soondubu jjigae korean soft tofu stew for 2

Put all ingredients except soft tofu, egg and green onion in a pot and bring to vigorous boil over medium high heat. Continue to let it boil for another 3 to 4 minutes.

Loosely crumble the tofu and distribute evenly over boiling stew mixture, cover partially, and continue to boil over medium high heat for another 3 or 4 minutes.

Gently stir to incorporate all ingredients and adjust seasoning if needed. At this point, you can just add kosher salt for added salt element. You may want to ratchet up the heat with more chili flakes, too.

Bring the stew up to a vigorous boil again for 2 or 3 minutes.

Remove from heat, crack raw egg(s) into center, sprinkle green onions top, and serve with steamed rice on the side. Don't forget to spoon some of the boiling hot stew broth (enough to cover) over the top of the raw egg and leave it undisturbed for 3 to 4 minutes to cook the whites through.

Enjoy with a bowl of steamed rice and kimchi, too, if you've got it! :) My kimchi recipe: https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think