Seoul Sundubu Jjigae 🌶️

Method

1. 1

   Fry the pork belly in sesame oil with garlic and sliced onion until the edges brown.

2. 2

   Stir in gochugaru and a spoon of gochujang, toast for a minute until fragrant and deep red.

3. 3

   Pour in anchovy stock and bring to a hard boil; season with soy sauce.

4. 4

   Slide in the silken tofu, broken into big rough spoonfuls, and bubble for 5 minutes.

5. 5

   Crack an egg straight into the center, scatter green onion, and serve the pot still roaring on the table with hot rice.