This recipe is an easy way to bring a taste of Korea to your table, combining the subtle heat of chilli powder with the rich umami of soybean paste. It’s a dish that promises to satisfy your craving for something spicy and comforting. So gather your ingredients and let’s get cooking!
Ingredients:
- 1 teaspoon vegetable oil
- 1 teaspoon Korean chilli powder
- 2 tablespoons minced beef (optional)
- 1 tablespoon Korean soybean paste (doenjang)
- 1 cup water
- Salt and pepper to taste
- 1 (12 oz) package of Korean soon tofu or soft tofu, drained and sliced
- 1 egg
- 1 teaspoon sesame seeds
- 1 spring onion, chopped
Method of preparation:
Heat the vegetable oil in a saucepan over a medium heat.
Add the Korean chilli powder and ground beef (if using) and cook until the beef is browned.
Stir in the Korean soybean paste (doenjang) and cook for another minute.
Pour in the water and bring to the boil. Season to taste with salt and pepper.
Gently add the tofu to the pot and cook until heated through, about 1 to 2 minutes.
Break an egg into the stew and allow to cook without stirring for a soft-poached effect.
Sprinkle with sesame seeds and chopped spring onion just before serving.
