1package (12 ounces) sundubu extra soft/silken tofu
⅓cupthinly sliced kimchi
3ouncespork or beef
1 to 3teaspoonsgochugaru (Korean red chili pepper flakes)
1tablespoonsesame oiluse a little more if using more gochugaru
1cupwater or anchovy brothSee note
2 to 3tablespoonsjuice from kimchi
1/2teaspoonsaewujeot (salted shrimp) or salt to taste
1scallion, finely chopped
1egg - optional
Cut the meat and kimchi into small thin strips. Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.
Stir-fry until the meat is almost cooked, 3 - 4 minutes.
Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
Add the soft tofu in big chunks. Stir in the salted shrimp (or salt) to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.
Water is fine for this stew, but use anchovy broth for an extra layer of flavor.