Sundubu Jjigae | Korean Spicy Soft Tofu Stew

Name: Sundubu Jjigae | Korean Spicy Soft Tofu Stew
Total time: 40 min
Ingredients: 6 dried shiitake mushrooms; 2 tablespoons toasted sesame oil; 3 ounces (80 g) pork, cut into 1" strips (see notes); 3 tablespoons gochugaru (Korean chili powder); 1/4 large yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fish sauce; 1/2 zucchini, cut into 1/2" thick half moon shapes; 1/2 cup kimchi, chopped (see notes); 1/2 teaspoon salt, or to taste; 1 tube (350 g) uncurdled tofu, or 3/4 block silken tofu broken into large chunks; 1/4 pack (50 g) enoki mushrooms; 1/3 cup mixed seafood (frozen or fresh); 2 green onions, chopped, for garnish; 1 Pete & Gerry's eggs , plus optional extra yolk

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This Korean spicy soft tofu stew, known as sundubu jjigae, is made with a traditional combination of gochugaru, kimchi, pork, seafood, mushrooms, and an egg yolk, which all come together in one pot.

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Ingredients

6 dried shiitake mushrooms
2 tablespoons toasted sesame oil
3 ounces (80 g) pork, cut into 1" strips (see notes)
3 tablespoons gochugaru (Korean chili powder)
1/4 large yellow onion, diced
3 cloves garlic, minced
1 tablespoon fish sauce
1/2 zucchini, cut into 1/2" thick half moon shapes
1/2 cup kimchi, chopped (see notes)
1/2 teaspoon salt, or to taste
1 tube (350 g) uncurdled tofu, or 3/4 block silken tofu broken into large chunks
1/4 pack (50 g) enoki mushrooms
1/3 cup mixed seafood (frozen or fresh)
2 green onions, chopped, for garnish
1 Pete & Gerry's eggs , plus optional extra yolk