Korean Sundubu Jjigae with Steamed Rice and Kimchi

Ingredients

• 0.5 cupshort-grain white rice
• 300 gsoft tofu (sundubu)
• 1 pieceegg
• 3 pieceshiitake mushrooms
• 0.25 piecezucchini
• 2 stalkspring onion
• 3 piecegarlic cloves
• 1.5 tbspgochugaru (Korean red pepper flakes)
• 1 tspgochujang (Korean red pepper paste)
• 0.5 tspdoenjang (Korean fermented soybean paste)
• 1 tbspsoy sauce
• 1 tspsesame oil
• 1 tbspneutral cooking oil
• 1 tspanchovy stock powder (or dashi powder)
• 0.5 tspsalt
• 0.5 cupkimchi

Method

1. 1

   Rinse the short-grain rice under cold water until the water runs mostly clear, then cook it in a small pot with 3/4 cup water — bring to a boil, reduce to the lowest heat, cover, and steam for 12–13 minutes until done. Keep covered and off heat until serving.

2. 2

   While the rice cooks, slice the shiitake mushrooms, cut the zucchini into thin half-moons, mince the garlic, and slice the spring onions, keeping the white and green parts separate.

3. 3

   Heat a small stone pot (dolsot) or heavy-bottomed saucepan over medium-high heat, add the neutral oil, then add the garlic and white parts of the spring onion and stir-fry for 30 seconds until fragrant.

4. 4

   Add the gochugaru and stir it into the oil for about 30 seconds, toasting it lightly — this is the base of the stew's deep red colour and flavour.

5. 5

   Add the gochujang and doenjang, stir to combine with the gochugaru paste, then add 1.5 cups of water and the anchovy stock powder and bring to a rolling boil.

6. 6

   Add the sliced mushrooms and zucchini and cook for 2 minutes, then add the soy sauce and taste for seasoning, adjusting with a pinch of salt if needed.

7. 7

   Spoon the soft tofu directly from the package into the broth in large rough chunks — do not stir, just let it settle and simmer for 2 minutes to heat through.

8. 8

   Crack the egg directly into the centre of the bubbling stew, reduce heat slightly, and let it cook for 1–2 minutes until the white is just set but the yolk is still runny.

9. 9

   Drizzle sesame oil over the stew, scatter the green parts of the spring onion on top, and bring the pot straight to the table still bubbling. Serve immediately with the steamed rice and a small dish of kimchi on the side.