嫩豆腐湯Spicy Soft Tofu Stew (Sundubu Jjigae)

Prep 10 min·Cook 15 min

1. 1You're here
   Step 1.

   Heat both oils in a small heavy pot over medium heat. Fry the pork, onion and garlic for 2–3 minutes until the pork is no longer pink.

   1 tbsp Cooking oil1 tbsp Sesame oil100 g Pork minceabout ½ Onion, finely chopped2 cloves Garlic, chopped

   3 minStir-fry
2. 2
   Step 2.

   Turn the heat to low, add the gochugaru and stir for 30 seconds to make a red chilli oil.

   1½ tbsp Gochugaru (Korean chilli flakes)

   Wok-chan's tip鑊仔貼士

   Watch it closely: burnt chilli tastes bitter. Take the pot off the heat if it starts to darken.
3. 3
   Step 3.

   Pour in the water, soy and fish sauce and bring to the boil. Add the courgette, prawns and clams and boil for 3 minutes.

   400 ml Water1 tsp Light soy sauce1 tsp Fish sauce50 g Courgette, diced6 Raw king prawns200 g Clamsoptional: 400 ml Korean Anchovy and Kelp Stock

   3 minBoil / blanch
4. 4
   Step 4.

   Spoon in the tofu in large pieces and break it up gently. Simmer for 4 minutes; taste and add salt.

   350 g Extra-soft or silken tofuto taste Salt

   4 min
5. 5
   Step 5.

   Crack in the eggs, scatter with spring onion and serve while still boiling, with rice.

   2 Egg1 stalk Spring onion, sliced