Korean Sundubu Jjigae Soft Tofu Stew

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 1 cup kimchi chopped
• 1/2 cup pork belly thinly sliced
• 2 cups water
• 2 tablespoons gochugaru
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 package soft tofu cut into large chunks
• 2 stalks green onion chopped
• 1 egg egg optional

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat.
2. 2 Add minced garlic and stir-fry until fragrant, about 1 minute.
3. 3 Add chopped kimchi and sliced pork belly to the pot, cooking until the pork is browned and the kimchi is soft, about 5 minutes.
4. 4 Pour in the water, gochugaru, soy sauce, and sesame oil, and bring to a boil.
5. 5 Carefully add the soft tofu chunks to the pot, gently stirring to combine.
6. 6 Lower the heat and let the stew simmer for about 10 minutes to allow the flavors to meld.
7. 7 Add chopped green onions and gently crack the egg into the stew, if using.
8. 8 Simmer for an additional 2-3 minutes, until the egg is cooked to your liking.
9. 9 Serve hot in individual bowls, optionally garnishing with more green onions.