Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Shrimp)

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A bubbling, fiery Korean stew of silky soft tofu, shrimp and zucchini in a chili-oil broth, with an egg cracked in at the very end. It's warming and quick enough for a weeknight.

Ingredients

• 2 tubes (22 oz) extra-soft tofu
• 1 lb raw peeled shrimp
• 1 zucchini, in half-moons
• ½ small onion, diced
• 4 green onions, sliced
• 4 garlic cloves, minced
• 2 cups chicken broth or anchovy stock
• 1 tbsp soy sauce
• 2 tsp fish sauce
• 4 eggs
• 1½ cups short-grain rice

From your pantry: 3 tbsp gochugaru, 2 tbsp sesame oil, ½ tsp salt, pinch pepper.

Instructions

1. Start the rice. Put the gochugaru and sesame oil in a cold medium pot, then set it over medium heat and stir until it becomes a fragrant red paste, about 1 minute. Don't preheat the pot or the chili will scorch.
2. Add the onion and garlic and stir for 1 minute, then add the broth, soy and fish sauce and bring to a boil for 3 minutes.
3. Slide in the tofu in large spoonfuls with the zucchini. Return to a boil, gently scrape the bottom once or twice, and cook 3 to 4 minutes.
4. Add the shrimp and simmer until pink and just cooked, 2 to 3 minutes. Taste and season with salt and pepper, then stir in the green onions.
5. Crack the eggs into the bubbling stew, turn off the heat and serve right away with rice; the eggs will poach in the hot broth.

Tip: Traditionally it's made with clams, mussels and a little pork or beef too. Serve it in individual stone bowls (ttukbaegi) heated on the stove so it's still bubbling at the table.

Nutrition per serving

Good for

Adapted from Korean Bapsang.

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