Sundubu Jjigae (순두부찌개) - Korean Soft Tofu Stew

So I just learned today, tofu is dubu in Korean. And jjigae is hot and spicy stew in Korean.

Sundubu jjigae is a spicy stew or soup made with soft tofu, mushrooms and any vegetables, gochujang (fermented soy beans) and gochu goru (chili flakes). Sometimes people do add seafood like clams and prawns.

The season for soups and stew are still not here, but I'm craving for something hot and spicy and couldn't think anything else about this soup I've made it few times but never think of posting it here. I guess I'm just too lazy to do it.

Sundubu Jjigae (순두부찌개) - Korean Soft Tofu Stew

Ingredients

1.5 litre water

2 garlic cloves, chopped
1 tbsp gochujang

1 tsp gochugoru

1 tbsp anchovies stock/chicken stock
1 tube of soft tofu/any tofu
1 cup sliced courgette
1 cup mushrooms
Olive oil
Salt and pepper to taste

Mix the gochujang, gochugoru and chopped garlic.
Heat olive oil and add the gochujang mixture and sliced courgette, stir for few minutes and add water and the stock.  Bring it to boil over high heat for about 10 minutes. Lower the heat and add the tofu and mushroom. Stir for few more minutes. Season and serve hot

Optional: Crack an egg over boiling stew just before serving.