Sundubu Jjigae (Soft Tofu Soup)

Ingredients ({{ checkedCount }}/5)

• 1 package Sundubu (silky soft tofu sold in a tube)
• 100 g shrimp or shrimp-shellfish
• 1 tablespoon Gochugaru (Korean chili pepper) and 1 tablespoon sesame oil
• 1 egg (raw)
• Meat/anchovy broth, garlic, spring onion

Method

1. 1

   Obtain red hot oil by roasting Gochugaru and garlic in sesame oil in a clay pot without burning them.

2. 2

   Add broth and seafood and boil for 5 minutes.

3. 3

   Slice silken tofu from the tube directly into the soup and cook for 3 minutes.

4. 4

   Just before taking it off the stove, break 1 raw egg into it and serve it sizzling without stirring.

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