Tuna Sundubu Jjigae | Asian Inspirations

Ingredients

• 2 stalks spring onions (chopped)
• ½ onions (chopped)
• 220g Korean spicy tuna (see *Note)
• 1 tbsp gochugaru
• 1 tbsp minced garlic
• 240ml water
• 80g zuchinni (sliced)
• 80-100g enoki mushrooms
• 1 block silken tofu (300-400g)
• 1 tbsp light soy sauce
• ½ tbsp fish sauce
• 2 tbsp cooking oil
• 1 egg