Spicy Korean Tofu Stew (Sundubu-jjigae)

Ingrédients

• 300 g Soft tofu
• 100 g Kimchi
• 0.5 medium Zucchini
• 60 g Mushrooms
• 2 large Eggs
• 1 tbsp Gochugaru (chili flakes)
• 2 cloves Garlic
• 1 tbsp Sesame oil
• 400 ml Anchovy broth

Instructions

1. 1

   Sauté kimchi and garlic in sesame oil for 2 minutes.

2. 2

   Add broth and gochugaru. Bring to a boil.

3. 3

   Add sliced zucchini, mushrooms, and gently spoon in soft tofu.

4. 4

   Simmer 8 minutes.

5. 5

   Crack an egg into each serving bowl. Stir to cook in the hot stew.