Sundubu Jjigae

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Recipe

Ingredients

1 tablespoon	vegetable oil
1 cup	kimchi, chopped
100 grams	pork belly, sliced
1 tablespoon	gochugaru (Korean red pepper flakes)
1 tablespoon	gochujang (Korean red pepper paste)
2 cups	water
1 cup	soft tofu (sundubu), cut into chunks
1 teaspoon	soy sauce
2 cloves	garlic, minced
1 teaspoon	sesame oil
2 stalks	green onions, 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.