Korean Sundubu Stew

Step 1

Before we start stir-frying, we should prep all of the ingredients first. Dice Onion into small pieces (1/2 Cup). Cut Spring Onion into thin slices (1/4 cup). Set aside Minced Pork (1/4 cup).

Step 2

Then let's measure out the other ingredients: Vegetable Oil (2 Tablespoons) and Sesame Oil (1/2 Tablespoon) and set aside. Then measure out Minced Garlic (3 Tablespoons), Soy Sauce (3 Tablespoons), Sugar (1.5 Tablespoons), Salt (2 Tablespoons) and Gochugaru (1/2 Cup)

Step 3

Take out a wok or large frying pan and place it on medium-high heat. Mix the two oils - Vegetable Oil (2 Tablespoons) & Sesame Oil (1/2 Tablespoon) - and add it to the frying pan. Once the oil is hot, add in the Spring Onion Slices (1/4 cup) and it around.

Step 4

Once the spring onion starts sizzling in the oil, add in the Minced Pork (1/4 cup). Stir-fry it around and make sure that the pieces don't clump. Then add-in the Diced Onion (1/2 cup). Stir everything together until the onions start to turn translucent.

Step 5

Now add in the Minced Garlic (3 Tablespoons). Stir that in as well. Next, add-in the Korean Gochugaru Chili Flakes (1/2 Cup) and stir that in too. The chili flakes will absorb all of the moisture in the pan. Reduce the heat to a medium-low now.

Step 6

Now, add in the Sugar (1.5 Tablespoons) and Salt (2 Tablespoons). Mix that in.

Step 7

Then add in the Soy Sauce (3 Tablespoons). Give everything a final mix. Turn off the heat.

Step 8

Place the paste in a bowl and pan it out. Let it rest for 15 minutes so it can cool off.

Step 9

Then carefully place the paste in a plastic bag. Then place into another Ziploc Bag.

Step 10

Store the paste in the freezer - it will last 4-6 weeks! Share some of the paste with friends or family.

Step 11

Cut Shiitake Mushroom into thin slices. Cut Spring Onion stalk into thin slices as well.

Step 12

Now take out a pot (or Korean ttukbaegi pot). Add in Water (1/2 Cup) and Sundubu Paste (2 Tablespoons).

Step 13

Place it on a medium-high heat. Once the pot starts to boil, add in the Shiitake Mushroom Slices. Stir-it into the mixture with a spoon.

Step 14

(Optional: If you're including seafood, add the Clams and/or Shrimp now)

Step 15

Next, carefully add in the Silken Tofu (350 grams). Use your spoon and gently break the larger curds into the broth.

Step 16

Then carefully crack an Egg into the stew. Garnish with a small handful of Spring Onion Slices. Garnish with Black Pepper (few cracks).

Step 17

Finally, serve with a bowl of hot rice! Bon Appetit!