Spicy Korean Tofu Stew

• Tofu(400 g)
• Eggs(4)
• Steamed Rice(300 g)
• Kimchi(200 g)
• Mushroom(200 g)
• Courgette(1)
• Onion(1)
• Garlic(4 cloves)
• Green Onions(3)
• Gochujang paste(2 tbsp)
• Gochugaru(2 tsp)
• Soy sauce(1 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Vegetable Broth(900 ml)
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Drain {Tofu} and gently press out excess moisture. Cut it into bite-size irregular pieces. Thinly slice the {Onion}, mince the {Garlic}, slice the {Mushroom}, halve and slice the {Zucchini}, roughly chop the {Kimchi}, and thinly slice the {Scallions}.

   ~12 min

2. 2

   Heat {Vegetable oil} and {Sesame oil} in a medium pot over medium heat. Add the {Onion}, white parts of the {Scallions}, and {Garlic}. Cook for 4 minutes until softened, then stir in the {Gochujang paste} and {Gochugaru} for 1 minute until fragrant.

   ~5 min

3. 3

   Add the {Kimchi}, {Mushroom}, and {Zucchini}. Cook for 4 minutes until the vegetables start to soften and the kimchi juices coat everything in a red sheen.

   ~4 min

4. 4

   Pour in the {Vegetable Stock} and stir in the {Soy sauce}, {Salt}, and {Black pepper}. Bring to a boil, then add the {Tofu}. Reduce to a lively simmer and cook for 12 minutes so the broth turns rich and spicy and the tofu absorbs the flavor.

   ~12 min

5. 5

   While the stew simmers, rinse the {White rice}. Add 600ml water to a saucepan with the {White rice}, bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest for 5 minutes.

   ~12 min

6. 6

   Crack the {Eggs} directly into the simmering stew, cover, and cook for 3 minutes until the whites are just set and the yolks are still a little soft. Scatter over the green parts of the {Scallions} and serve the stew hot with the rice alongside.

   ~7 min