순두부찌개Sundubu-jjigae

• 350 gextra-soft (silken) tofu 순두부
• 100 gclams, shrimp or minced pork 바지락·새우·돼지고기
• 1½ tbspgochugaru 고춧가루
• 1 tbspneutral oil 식용유
• ½onion, finely chopped 양파
• 1 tspminced garlic 다진 마늘
• 1 tbspsoup soy sauce or 2 tsp regular soy sauce 국간장
• 300 mlanchovy-kelp stock or water 육수
• 1egg 달걀
• 1spring onion, sliced 대파

Method

1. In a small pot or ttukbaegi, warm the oil over low heat with the gochugaru, onion and garlic for 1 to 2 minutes to make a chilli oil. Do not let it burn.
2. Add the pork or seafood and stir for 1 minute.
3. Pour in the stock and soy sauce and bring to the boil.
4. Spoon in the soft tofu in large pieces and simmer 4 to 5 minutes without stirring too much.
5. Crack the egg on top, scatter the spring onion and take it to the table while it is still boiling.

Cook's note

The chilli oil step decides the flavour. Low heat, short time.