1 Serving Sundubu Jjigae

안녕하세요, everyone. This is Jia. Today, I'll be making smaller portion, a single portion of Sundubu Jjigae. Today's version of Sundubu is a simple basic one. I'll introduce a recipe that highlights the flavor of the tofu itself along with a spicy, refreshing broth. So prepare the zucchini into small bite pieces. Cut the onion into a similar way. And then you want to chop the white part of the green onion. Then prepare the garlic. Let's mince them. Add the vegetable oil to the small pot. Before heating, place the chopped green onion into the oil and heat the pot over medium low heat. We want to make an oil that has a flavor of green onion. I can smell. It's very fragrant. Before they turn brown, add the gochugaru, chili flakes, into the pot and mix well. It's very important to do this in a medium low heat because you don't want to burn your chili flakes and the green onion. Now add water to the pot. Stir. Add the zucchini, onion to the pot. Season the broth with light soup soy sauce. This is fish sauce. I'm using tuna fish sauce today. This is a vegetable stock made in a powder. And I'm going to bring it to a boil. Sundubu normally comes, it's packed in this kind of package. It's very soft so you want to just carefully cut this in half. And today I'll be using half of this sundubu. When it gets to a boil, you want to skim off. Add garlic to the broth. Carefully add tofu to the pot. You can easily cut tofu about two times like this. Don't cut them too small or stir too much because you don't want to break your tofu. The tofu will release some liquid so don't add too much water. And it has been boiling for about five minutes. If you see the zucchini, it's almost cooked. Now I want to add the egg into my sundubu jjigae. Carefully add to the pot and cook for an additional one minute. Place sliced green onion on top. I'm going to turn off the heat and check my egg. I think it's perfect. Let's break it and see. It's a little runny but it tastes very delicious with this spicy and hot sundubu broth. Let me taste my sundubu jjigae. It's not so spicy but I like a little bit salty, spicy and this soup is my comfort dish.