Kimchi Sundubu Jjigae

Ingredients

• 1 package (12 ounces) sundubu extra soft/silken tofu
• 1/3 cup thinly sliced kimchi
• 3 ounces pork or beef
• 1 to 3 teaspoons gochugaru (Korean red chili pepper flakes)
• 2 teaspoons minced garlic
• 1 tablespoon sesame oil use a little more if using more gochugaru
• 1 cup water or anchovy broth See note
• 2 to 3 tablespoons juice from kimchi
• 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
• pinch black pepper
• 1 scallion, finely chopped
• 1 egg – optional

Instructions

1. Cut the meat and kimchi into small thin strips. Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.
2. Stir-fry until the meat is almost cooked, 3 – 4 minutes.
3. Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 – 4 minutes. Skim off the scum.
4. Add the soft tofu in big chunks. Stir in the salted shrimp (or salt) to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.