Sundubu jigae

Adapted from here. Belly pork next time! 

http://www.maangchi.com/recipe/sundubu-jjigae

Ingredients

1 seaweed to make dashi

6 cleaned ikan billis (anchovies)

5 to 10 dried shitake mushrooms, soaked

Vegs (I used spinach and baby corn)

1 tbsp gochujang

1 tbsp duenjang

1 tbsp gochugaru

1 tbsp fish sauce or more to taste

1 tbsp sesame seed oil

1 box drained tofu

10 prawns

½ can of salmon, drained

Half onion, chopped

1 tbsp minced garlic

1 egg per serving

Potato noodles (*see below)

Luncheon meat (*this is actually from budae jigae but who cares)

Method

1) Make the stock with the seaweed and anchovies. I usually soak the seaweed in water overnight because it should not be boiled, otherwise it becomes bitter and slimey. Simmer for 20 minutes.

2) Meanwhile, slice up the mushroom and reserve the fluid.

3) Once the dashi is ready, add all the ingredients except the tofu. Bring to a boil for 10 minutes. Add the tofu and cover.

4) Serve on top of rice. I usually crack a raw egg on top of my rice and use the liquid to poach it first.