Sundubu Jjigae

Ingredients

• 2 tubes soft silken tofu (about 700g total)
• 3 tbsp neutral oil
• 3 tbsp gochugaru
• 150g pork shoulder, finely diced
• 150g mixed seafood such as clams and prawns
• 1/2 onion, finely chopped
• 4 garlic cloves, minced
• 60g sour kimchi, chopped, optional
• 600ml anchovy and kelp stock
• 1 tbsp soup soy sauce (guk-ganjang)
• 1 tsp fish sauce
• 1 tsp toasted sesame oil
• 2 eggs
• 2 spring onions, sliced

Before you cook

• Scrub the clams and devein the prawns
• Finely dice the pork shoulder
• Chop the onion, mince the garlic and slice the spring onions
• Set the tofu tubes and eggs beside the stove ready to add at the end

Steps

1. Warm the neutral oil in a small earthenware pot or heavy saucepan over medium-low heat.
2. Add the gochugaru and stir it for 45 seconds until the oil turns brilliant red, keeping the heat low so the chilli does not scorch.
3. Raise the heat to medium, add the diced pork, and cook for 3 minutes until it loses its pink colour.
4. Add the onion, garlic and kimchi, and stir-fry for 3 minutes.
5. Pour in the stock and bring the pot to a rolling boil.
6. Season with the soup soy sauce and fish sauce, then simmer for 5 minutes.
7. Snip the corner of each tofu tube and squeeze the tofu into the pot in large curds, breaking it only two or three times with a spoon.
8. Add the clams and prawns and boil hard for 4 minutes until the shells open and the prawns turn pink.
9. Discard any clams that stayed shut.
10. Drizzle in the sesame oil and scatter over the spring onions.
11. Carry the pot to the table while it is still bubbling and crack an egg into each portion so it poaches in the heat.
12. Serve with a bowl of hot rice for spooning into the stew.