Sundubu Jjigae

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Recipe

Ingredients

	1 tablespoon	Vegetable oil
	1 cup	Kimchi , chopped
	100 grams	Pork belly , sliced
	1 tablespoon	Gochugaru
	1 tablespoon	Gochujang , Korean red pepper paste
	2 cups	Water
	1 cup	Tofu , soft (sundubu), cut into chunks
	1 teaspoon	Soy sauce
	2 cloves	Garlic , minced
	1 teaspoon	Sesame oil
	2 stalks	Green Onion , chopped
	—	Salt , to taste
	—	Black Pepper , to taste
	1	Egg

Instructions

1. 1 Heat the vegetable oil in a pot over medium heat.
2. 2 Add the chopped kimchi and sliced pork belly to the pot and sauté for about 5 minutes until the pork is cooked through.
3. 3 Stir in the gochugaru and gochujang, cooking for another 2 minutes.
4. 4 Pour in the water and bring it to a boil.
5. 5 Add the soft tofu chunks to the pot and gently stir.
6. 6 Season the stew with soy sauce, minced garlic, sesame oil, salt, and black pepper.
7. 7 Simmer the stew for 10 minutes to allow the flavors to meld.
8. 8 Crack an egg into the stew and let it cook for another 2-3 minutes until the egg is just set.
9. 9 Garnish with chopped green onions before serving.