Sundubu-jjigae (Soft Tofu Stew with Shrimp and Egg)

Method

1. 1

   Heat the sesame oil in a small pot over medium heat and cook the onion and garlic until soft and fragrant, about 2 minutes.

2. 2

   Stir in the gochugaru and gochujang and cook 30 seconds, letting the chili bloom in the oil.

   💡 Watch it closely — gochugaru scorches and turns bitter fast in a hot, dry pan.

3. 3

   Add the kimchi and cook 3 minutes until it softens.

4. 4

   Pour in the water, bring to a boil, then reduce to a simmer for 8 minutes so the broth deepens in color.

5. 5

   Spoon in the tofu in large, rough curds and simmer gently 5 minutes without stirring hard.

   💡 Sundubu should look barely holding together — big soft curds, not neat cubes.

6. 6

   Add the shrimp and simmer until just pink and curled, about 3 minutes.

7. 7

   Taste and season with salt. Ladle into bowls while still boiling and crack a raw egg into each one immediately, so the heat of the stew barely sets it before the first spoonful.

8. 8

   Scatter with spring onion and serve at once, still bubbling.