Korean Sundubu Jjigae Soft Tofu Stew

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 cup kimchi, chopped
• 1 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

Method

1. 01
   Heat vegetable oil in a large pot over medium heat.
2. 02
   Add minced garlic and stir-fry until fragrant, about 1 minute.
3. 03
   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. 04
   Pour in the water, gochugaru, soy sauce, and sesame oil, and bring to a boil.
5. 05
   Carefully add the soft tofu chunks to the pot, gently stirring to combine.
6. 06
   Lower the heat and let the stew simmer for about 10 minutes to allow the flavors to meld.
7. 07
   Add chopped green onions and gently crack the egg into the stew, if using.
8. 08
   Simmer for an additional 2-3 minutes, until the egg is cooked to your liking.
9. 09
   Serve hot in individual bowls, optionally garnishing with more green onions.