Sundubu Jjigae (soft tofu soup)

Serves 8

Ingredients

• dried seaweed
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 3 tbsp gochugaru, or more to taste
• neutral vegetable oil
• 1 tsp toasted sesame oil
• 1 yellow onion, chopped
• 1 large carrot, sliced
• 2 packages (28 oz) silken tofu
• 12 oz mushrooms, sliced
• 3 zucchini, sliced
• 2 cups kimchi, coarsely chopped
• 6 eggs

Preparing the Stock

Simmer for 1 hour:

• dried seaweed
• carrot peels
• carrot ends
• onion ends
• mushroom stems

Preparing pepper paste

Mix 2 tbsp gochugaru with toasted sesame oil and set aside.

Cooking the Soup

1. Stir-fry chopped onion in vegetable oil until starting to soften.
2. Add gochugaru, soy sauce, and oyster sauce. Stir-fry 1 minute.
3. Add carrot, zucchini, mushrooms, kimchi, and tofu. Add stock and bring to a boil.
4. Simmer for 7 minutes.
5. Taste and adjust seasoning. If you want more spice, spread some pepper paste over the top of the soup.
6. Add eggs and stir them in.
7. Remove from heat and serve.

Reserve any extra pepper paste to add when reheating leftovers.