The tofu must be sundubu — the very soft, barely-set style. Regular soft tofu is not the same.
What You Need
- 1 tube sundubu (450g uncurdled soft tofu)
- 150g shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 small zucchini, sliced
- 2 eggs
- 1.5 cups anchovy broth
- 3 scallions, sliced
Seasoning:
- 2 tbsp gochugaru
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 4 cloves garlic, minced
How to Make It
Build the base: In a stone pot or heavy saucepan, heat sesame oil over medium-high. Add garlic. Cook 30 seconds. Add gochugaru and gochujang. Stir 1 minute to bloom the spice.
Add broth + vegetables: Pour in anchovy broth. Add soy sauce. Add zucchini and mushrooms. Simmer 4 minutes.
Add shrimp: Cook 2-3 minutes until pink.
Add sundubu: Squeeze the tube gently to release tofu in large irregular pieces. Simmer 3-4 minutes — do not stir vigorously.
Egg: Crack egg onto the surface. Cover 1 minute. Egg should still be slightly runny.
Finish: Scatter scallions. Serve immediately over rice.
From our Seoul Meets Mexico City collection.