---
title: Sundubu-jjigae (Soft Tofu Stew with Shrimp and Egg)
servings: 4
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/sundubu-jjigae
---

Heat the @sesame oil{1%tbsp} in a small pot over medium heat and cook the @onion{0.5} and @garlic{3%clove} until soft and fragrant, about 2 minutes. ~{2%minutes}

Stir in the @gochugaru{2%tbsp} and @gochujang{1%tbsp} and cook 30 seconds, letting the chili bloom in the oil.

Add the @kimchi{100%g} and cook 3 minutes until it softens. ~{3%minutes}

Pour in the @water{500%ml}, bring to a boil, then reduce to a simmer for 8 minutes so the broth deepens in color. ~{8%minutes}

Spoon in the @tofu{400%g} in large, rough curds and simmer gently 5 minutes without stirring hard. ~{5%minutes}

Add the @shrimp{250%g} and simmer until just pink and curled, about 3 minutes. ~{3%minutes}

Taste and season with @salt{0.5%tsp}. Ladle into bowls while still boiling and crack a raw @egg{4} into each one immediately, so the heat of the stew barely sets it before the first spoonful.

Scatter with @spring onion{2%stalk} and serve at once, still bubbling.