Kimchi Sundubu Jjigae

Step 1

Chop kimchi into bite-sized pieces, keeping juice from jar.

Step 2

Slice shiitake mushrooms into 0.25-inch thick pieces.

Step 3

Cut scallions into 1-inch pieces, separating whites from greens.

Step 4

Gently cut silken tofu block into 1-inch cubes.

Step 5

Heat medium clay pot or heavy-bottomed pot over medium-high heat.

Step 6

Add chopped kimchi and stir constantly for 1 minute.

Step 7

Pour in vegetable broth and kimchi juice, bring to a boil.

Step 8

Add mushrooms and scallion whites, stir gently.

Step 9

Reduce heat to medium and simmer for 3 minutes.

Step 10

Stir in gochugaru and soy sauce until fully combined.

Step 11

Gently slide tofu cubes into the simmering broth.

Step 12

Simmer for 2 minutes without stirring to keep tofu intact.

Step 13

Create two small wells in the broth surface.

Step 14

Crack one egg into each well, keeping yolks intact.

Step 15

Cover pot with lid and cook until eggs reach desired doneness.

Step 16

Sprinkle scallion greens and drizzle sesame oil on top.

Step 17

Serve immediately in the same pot for maximum warmth.