Volcanic Soft Tofu Stew
A bubbling, fiery-red stew of silky uncurdled tofu, pork, and vegetables served straight from the stone pot with a raw egg cracked into the molten center. The heat of the stew gently cooks the egg while the spicy, savory broth delivers wave after wave of deep umami comfort.
Ingredients
- 1 package (14 oz) extra-soft tofu (sundubu)
- 4 oz pork belly or ground pork
- 4 large shrimp, peeled and deveined (optional)
- 1 tablespoon vegetable oil
+ 11 more ingredients
Instructions
Heat the vegetable oil in a Korean stone pot (ttukbaegi) or small heavy-bottomed pot over medium-high heat.
Add the pork belly slices or ground pork. Cook for 2-3 minutes until the fat renders and the meat begins to brown.
Add the diced onion and garlic. Stir and cook for 1 minute until fragrant.
Add the gochugaru and gochujang. Stir constantly for 30 seconds to toast the red pepper flakes and bloom the flavors in the pork fat.
Pour in the anchovy-kelp stock and soy sauce. Bring to a vigorous boil.
Gently spoon the soft tofu into the pot in large, pillowy chunks -- do not stir too aggressively or the tofu will break apart completely.
Add the shrimp and diced zucchini. Simmer for 8-10 minutes until everything is heated through and the broth has developed a rich red color.
Taste and adjust seasoning with fish sauce or soy sauce. Crack a raw egg directly into the center of the bubbling stew. Sprinkle with sliced green onions and drizzle with sesame oil. Serve immediately with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI