Korean sundubu jjigae is a fiery stew of soft, silky tofu cooked in a simmering broth with chili paste and seafood. Served boiling hot, it is finished with a raw egg cracked on top.
Cook the garlic in sesame oil over medium heat for 1 minute. Add the gochugaru and gochujang and cook for 1 minute more.
Add the water and bring to a boil, then stir in the soy sauce.
Spoon in the soft tofu in large pieces, add the shrimp, and boil over medium heat for 8 minutes.
Crack the egg into the boiling stew and boil for 1 minute more, until the white turns opaque while the yolk remains runny.
Sprinkle with scallions and serve piping hot with rice.
Store in a sealed container in the refrigerator for 2 days; freezing is not recommended because it can damage the tofu’s texture.
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