Sundubu Jjiggae (Silken Tofu Stew)

Ingredients

• 6 oz organic silken tofu
• 4 oz lean ground beef
• 1 tbsp dwenjang soy bean paste
• 1 tbsp gochujang chilli paste
• 3 cups beef broth
• 3 cups water
• ¼ cup chopped green onions
• 1 cup chopped shitake mushrooms
• 2 tbsp anchovy seakelp base (optional)
• 1 tsp vegetable cooking oil
• 1 tsp sesame oil
• ½ tbsp minced garlic
• 1 tsp chilli oil
• 1 egg
• dash of sesame seeds

Instructions

1. 1
   Make the base of the Jjiggae by combining the dwenjang and gochujang paste in a bowl with sesame oil and minced garlic
2. 2
   Heat a dolsot or a regular pot and add a tsp of cooking oil
3. 3
   Fry the dwenjang and gochujang paste with 1 teaspoon of cooking oil and 2 tbsp of anchovy seakelp base (Very Important Step!)
4. 4
   Stir the ingredients for about a minute
5. 5
   Next add the ground beef and stir with the sauce for additional 2 minutes
6. 6
   Add the beef broth and using a wooden spoon, gently stir the ingredients
7. 7
   When it comes to a boil, lower the heat to medium low and let it simmer for about 15 minutes
8. 8
   Add the shitake mushrooms and simmer for additional 2-3 minutes
9. 9
   Break an egg in the middle of the stew, drizzle the chilli oil and cover the lid
10. 10
    Let it simmer for about a minute
11. 11
    Finally, turn the heat off and sprinkle the chopped green onions over the stew with some toasted sesame seeds