Kimchi Soft Tofu Stew (Kimchi Soondubu Jjigae)  

This warm & comforting Kimchi Soft Tofu Stew is loaded with kimchi, velvety soft tofu, vegetables, and mushrooms blanketed in a rich and savoury broth. These simple ingredients make an amazing and hearty soft tofu stew in less than 30 minutes, including prep time.

INGREDIENTS
* 1 tbsp vegetable oil
* 1 tsp sesame oil
* 1 spring onion chopped, divided
* 2 cloves garlic minced
* 1 tbsp Gochugaru (Korean chili flakes)
* 1 tbsp each soy sauce,
* 2 cups water (or vegetable stock / dashi)
* 1/4 courgette diced
* 60 g mushrooms
* 1 pack (320 g) Korean soft tofu or regular soft tofu
* 2 egg yolks
* 1 chili pepper chopped, optional

INSTRUCTIONS

* Heat half the vegetable oil and sesame oil in a pot over medium heat. Add the chopped spring onion and cook until fragrant. Add garlic, gochugaru, soy sauce and mix to combine.

* Add the water (or stock). Once it comes to a boil, add the courgette, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.

* Bring back to a boil then simmer for about 3-4 minutes to allow the flavours to blend. Season with salt to taste, carefully lay the egg yolks on top, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!