Step 1

Mix all the dry and wet ingredients in a bowl except for the oil.

Step 2

Heat oil in a sauce pot on medium high heat. Add gochu yangnyeom (chili sauce) into pot and stir regularly to prevent the mixture from burning. Stir for 3 to 4 minutes until the sauce looks like below. Set aside.

Step 3

Open soft tofu pack and add to the clay pot (if you have one. if you don’t, you can use a small pot instead). Add enough water (about 1/2 C) to fully cover tofu. Break up tofu with a spoon, into smaller pieces.

Step 4

Stir 1 Tbs of the gochu yangnyeom (chili sauce) to pot. Add additional salt, guk kanjang, saewoojeot and fish sauce.

Step 5

Start cooking jjigae on medium high heat and once it starts to boil, turn heat to low. Let it simmer for 7-10 minutes.

Step 6

Take it off heat and bring it to the table. Add green onions and crack one egg and drop it into pot while it’s still bubbling.