Spicy Soft Tofu Stew with Pork Belly and Egg

What you need

• 700 ml (3 cups) water, for the stock
• 10 large dried anchovies, heads and dark guts removed
• 1 piece dried kelp, about 10 x 8 cm
• 100 g (3 1/2 oz) pork belly, thinly sliced into bite-size pieces
• 1 tbsp neutral oil
• 2 cloves garlic, minced
• 1/4 onion, chopped
• 1 1/2 tbsp gochugaru, Korean chili flakes
• 1 tbsp soup soy sauce, or light soy sauce
• 1 tsp fish sauce
• 350 g (12 oz) extra-soft tofu, sundubu, 1 tube or pack
• 2 eggs
• 2 spring onions, sliced
• 1 tsp toasted sesame oil
• salt, to taste

Method

Restated from the original video

1. 1

   Put the water, anchovies and kelp in a saucepan and soak for 10 min if there is time.

2. 2

   Bring to a boil and cook uncovered for 15 min, then lift out the anchovies and kelp. Keep the stock, about 500 ml (2 cups).

3. 3

   Heat the oil in a small heavy pot or earthenware stew pot over medium heat.

4. 4

   Add the pork belly and stir until the fat starts to run and the meat loses its pink colour, 2-3 min.

5. 5

   Add the garlic and onion and cook until the onion softens, 2 min.

6. 6

   Turn the heat to low, sprinkle in the gochugaru and stir for 1 min until the oil turns red. Do not let the gochugaru scorch.

7. 7

   Pour in the stock, season with the soy sauce and fish sauce and let it come up to a boil.

8. 8

   Spoon in the tofu in large pieces and simmer gently for 5 min so it heats through and the pork is cooked through. Taste and add salt if needed.

9. 9

   Crack the eggs into the bubbling stew and scatter over the spring onions.

10. 10

    Cover and cook for 1-2 min, until the whites are set and the yolks still soft. For a firm yolk, cook 2 min longer; use pasteurized eggs if serving a runny yolk to anyone young, elderly, pregnant or immunocompromised.

11. 11

    Drizzle with the sesame oil and serve bubbling hot, straight from the pot.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.