Name: Silken tofu stew
Total time: 30 min
Yield: 2 servings
Ingredients: 1 package soondubu (silken tofu); 1/3 cup ripe kimchi, thinly sliced; 3 oz pork butt, thinly sliced; 2 teaspoons gochugaru (Korean red chile pepper flakes); 1 teaspoon crushed garlic; 1 tablespoon sesame oil; 1 cup yuksu (anchovy and seaweed stock); 1/2 teaspoon saeujeot (salted baby shrimp); 1 scallion, finely chopped; 1 egg; Pinch of black pepper, to season

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Chef Sang Kim shares the Korean pantry staples you need to get you started!

SERVES

2

30 Mins

Ingredients

1 package soondubu (silken tofu)
1/3 cup ripe kimchi, thinly sliced
3 oz pork butt, thinly sliced
2 teaspoons gochugaru (Korean red chile pepper flakes)
1 teaspoon crushed garlic
1 tablespoon sesame oil
1 cup yuksu (anchovy and seaweed stock)
1/2 teaspoon saeujeot (salted baby shrimp)
1 scallion, finely chopped
1 egg
Pinch of black pepper, to season

Directions

Add meat, kimchi, chile flakes, garlic and sesame oil in a ttukbaegi (Korean earthenware pot) or small pot over medium heat.
Stir-fry until the meat is cooked (three minutes or so).
Pour the stock into the pot. Bring to a boil.
Break up the tofu into large chunks and add to the pot.
Add the salted baby shrimp and black pepper. Cook for three to four minutes.
Remove the pot from the heat, toss in the chopped scallion.
Crack an egg over the stew.
Ladle out into soup bowls and serve. Enjoy!