Sundubu-jjigae is a popular Korean stew known for its rich, spicy broth and delicate pieces of soft tofu. It's a comforting dish, often enjoyed during the colder months but perfect any time of year for those who love a good, hearty stew. Typically, sundubu-jjigae is made with a seafood or meat base, chili, and various vegetables, creating a flavorful and comforting meal. Here’s how you can prepare this delicious Korean soft tofu stew at home.

Ingredients:

• 1 package of soft tofu (sundubu)
• 100g pork belly or seafood (such as shrimp or clams), chopped
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 green onion, chopped
• 1 hot chili pepper, sliced (optional)
• 2 cups of chicken or anchovy broth
• 1 tablespoon of Korean red pepper flakes (gochugaru)
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 1 teaspoon of sugar
• Salt to taste
• 1 egg (optional)

Instructions:

1. Prepare the Broth:

   • In a pot, heat a little sesame oil over medium heat.
   • Add the minced garlic, onion, and pork belly or seafood. Sauté until the meat is lightly browned or the seafood is cooked.

2. Add Seasonings:

   • Stir in the Korean red pepper flakes and soy sauce. Mix well until the ingredients are coated with the seasonings.

3. Add the Broth:

   • Pour in the chicken or anchovy broth. Bring the mixture to a boil, then reduce to a simmer.

4. Add the Tofu:

   • Gently add the soft tofu to the pot. Break it into smaller pieces with a spoon. Be careful not to crush the tofu completely; just enough to integrate into the stew.

5. Simmer:

   • Let the stew simmer for about 10-15 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and sugar.

6. Final Touch:

   • Add the chopped green onions and sliced chili pepper. If you like, crack an egg into the center of the stew just before removing it from heat.

7. Serve:

   • Serve hot, allowing the egg to finish cooking in the residual heat if used. Enjoy with a bowl of steamed rice and perhaps some kimchi on the side for a complete meal.

Tips for Perfect Sundubu-jjigae:

• Use fresh ingredients, particularly the tofu, to ensure the best texture and flavor.
• Adjust the level of spiciness according to your taste by modifying the amount of gochugaru.
• Adding an egg at the end provides a richer flavor and texture to the stew.