Sundubu Jjigae Soft Tofu Stew

Ingredients

• 600 g silken soft tofu
• 200 g kimchi, roughly chopped
• 2 tbsp gochugaru (Korean chilli flakes)
• 800 ml vegetable stock
• 4 eggs
• 3 clove garlic cloves
• 1 tbsp sesame oil
• 320 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions.

2. 2

   Heat sesame oil in a medium saucepan over a medium heat. Add crushed garlic and gochugaru and fry for 1 minute until fragrant.

3. 3

   Add the kimchi and stir-fry for 2 minutes, then pour in the vegetable stock. Bring to a gentle boil.

4. 4

   Spoon in the silken tofu in large chunks. Simmer for 5 minutes, keeping the tofu as intact as possible.

5. 5

   Crack an egg into each serving bowl, then ladle the piping hot stew straight over — the heat will gently cook the egg. Serve with steamed rice alongside.