Silken Tofu Soup (Soondubu Jjigae)

Von Seonkyoung Longest · 30 Min.

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Zubereitung

1. Put the gochugaru, sesame oil, garlic, onion, white part of the green onion and anchovy into a clay pot or heavy pot. Set over medium-low heat and let the flavours infuse for about 5 to 7 minutes, stirring now and then.
2. When the oil is bubbling and the anchovy has melted into it, turn the heat up to high. Stir in the beef and cook for 3 to 5 minutes, then add the kimchi and stir until it softens, about 3 minutes.
3. Pour in the beef stock and add the salt. Bring to a hard boil.
4. Add the silken tofu carefully and break it up a little, without mashing it. Boil hard for 2 to 3 minutes so the flavours blend.
5. Scatter the chopped green part of the green onion over the soup. Crack the egg into the middle, sprinkle salt and pepper over the egg to taste, and let it boil for 1 more minute before serving immediately.

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