Soondubu Jjigae (Soft Tofu Stew inspired by “Itaewon Class”)

• 1 tbsp Sesame oil

• 1 tbsp Gochugaru (Korean red pepper powder) 

• 2-3 minced garlic cloves

• 1 tsp minced ginger

• ¼ yellow onion diced

• 2 Green Onions (separate white and green parts)

• 3 anchovies in olive oil

• ½ cup kimchi (chopped into small pieces)

• 1 tbsp Guchujang (red chili paste)

• 1 ¼ cup vegetable stock (can use any stock or water)

• Salt & Pepper (to taste)

• 8 oz. Shrimp

• 8 oz. Soft silken tofu

• Enoki Mushrooms

• 1 egg (optional)

Directions:

1. In a Korean clay pot (or dutch oven) if available, add in your sesame oil And gochugaru.

2. Add in your 3 fillets of anchovies (soaked in olive oil).

3. Add in garlic, ginger, yellow onion, and green onions (only the white part).

4. Mix everything together and put on the stove at medium heat for about 4-6 minutes.

5. Add in kimchi and gochujang.

6. Add in stock, season with salt & pepper and bring soup to boil.

7. Add in shrimp and tofu (you can pre cut tofu or break it into chunks in pot).

8. Bring the soup to a boil for 2-3 minutes, or until shrimp is cooked through. Add in green onions & enoki mushrooms on top

9. Serve while slightly boiling with a side of rice! :)