Spicy Tofu Stew (Sundubu or Soondubu

• Produce

  • 2 cloves Garlic
  • 2 cups Mushrooms
  • 1 Scallions

• Refrigerated

  • 1 Egg
  • 1 Tofu package

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Gochugaru red pepper flakes

• Oils & Vinegars

  • 2 tsp Sesame oil

• Other

  • 3 Tbsp hondashi

Found on kimchichick.com

Description

Ingredients

• 1 tofu package
• 2 cups sliced mushrooms (or bag of frozen seafood mix)
• 3 Tbsp hondashi
• 1 Tbsp soy sauce
• 2 tsp sesame oil
• 1-2 Tbsp gochugaru red pepper flakes (to desired spiciness - I use 2 Tbsp)
• 2 cloves garlic finely chopped
• 1 egg
• chopped scallions for garnish

Directions

• Pour water (24 oz) into earthenware pot and bring to a boil
• While water is boiling, take tofu and wrap it in a towel. Place heavy pan or cast iron skillet over towel to remove excess water from tofu. Let it sit for 10-15 minutes
• When water starts to boil, add 1 Tbsp hondashi and mushrooms (or frozen seafood mix)
• In separate bowl mix tofu with 2 Tbsp hondashi, soy sauce, sesame oil, gochugaru, garlic
• Add all ingredients into boiling pot
• cook on medium heat for 15 minutes
• Crack egg directly into pot and turn off heat (this will continue to cook)
• Garnish with green onions and serve with rice!