Sundubu Jjigae

Step 1

Dice 1 medium yellow onion into 1/4-inch pieces. Peel and finely mince 3 garlic cloves and mince 1 tablespoon of fresh ginger on a cutting board, combining them in a small bowl. Slice 0.5 medium zucchini into thin half-moons about 1/8-inch thick. Thinly slice 2 tablespoons of green onion on the bias. Have the 300g silken tofu and 150g peeled shrimp ready.

Step 2

Set a 3-quart heavy-bottomed pot or earthenware Korean stone bowl (ddukbaegi) over medium-high heat. Add 2 tablespoons of gochugaru (Korean red chili flakes) and toast for 30 seconds, stirring constantly — you'll smell a toasty, spicy aroma. This blooms the chili flavor.

Step 3

Pour in 2 cups of anchovy stock (dashi or kombu-based seafood stock) and bring to a boil, stirring occasionally. The mixture should bubble gently and vigorously at the edges.

Step 4

Add the diced onion, garlic, and ginger mixture to the broth. Stir in 1 tablespoon of gochujang (Korean red chili paste), 1.5 tablespoons of low-sodium soy sauce, 0.5 tablespoon of fish sauce, and 0.5 teaspoon of rice vinegar. Simmer for 2-3 minutes, stirring occasionally, until the flavors meld and the onion softens slightly.

Step 5

Add the 150g shrimp and zucchini slices to the pot. Simmer for 2 minutes, stirring gently — the shrimp should begin to turn pink at the edges.

Step 6

Very gently pour the 300g silken tofu into the center of the pot without stirring — it will break apart if agitated. Let it sit in the hot broth for 1 minute to warm through. Carefully stir the entire pot once, folding the tofu gently into the broth.

Step 7

Create a small well in the center of the pot and crack 1 large egg directly into it. Let the egg cook undisturbed for 30-45 seconds until the white just sets but the yolk remains runny — the residual heat will continue to cook it gently.

Step 8

Turn off the heat and drizzle 1 teaspoon of sesame oil over the surface. Garnish with the sliced green onion and 0.5 teaspoon of toasted sesame seeds.

Step 9

If using an earthenware bowl, place it directly on the table with a trivet underneath — the stone will stay hot and keep the jjigae simmering. If using a regular pot, transfer to bowls. Serve immediately with a bowl of rice on the side. Mix the runny yolk into each spoonful for richness.