Sundubu-jjigae

Sundubu-jjigae

Ingredients

• 350 g extra-soft tofu
• 1 tbsp gochugaru
• 1 tbsp oil
• 2 cloves garlic
• 80 g pork or 6 clams
• 400 ml anchovy stock
• 1 tsp fish sauce
• 1 egg
• scallion

Instructions

1. Fry gochugaru and garlic in oil over low heat to make chile oil.
2. Add pork or clams and stir 1 min.
3. Add stock and boil
4. season with fish sauce.
5. Spoon in tofu in large pieces and simmer 5 min.
6. Crack in the egg, add scallion and serve.