Soondubu jjigae (korean soft tofu stew)

Step 1

In a medium pot over medium heat, add the sesame oil. Sauté the scallion and shallot in the hot oil until vegetables start to soften.

Step 2

Add the potato, frozen seafood, gochugaru, oyster sauce, soy sauce, gochujang, and sugar. If you’re worried about the spice level, start with less gochugaru and gochujang and add more as desired. Stir-fry for about 3 minutes, or until flavors meld.

Step 3

Add the water and dashida powder, increase the heat to high, and cook at a boil for about 5 minutes.

Step 4

Add the carrot, zucchini, baby bella mushrooms, jalapeño pepper, and garlic. Cook for 5-10 minutes, until the potato and carrot are fork tender.

Step 5

Add the silken tofu in large chunks and return to a boil.

Step 6

Add the enoki mushrooms and crack in the egg(s). Remove from the heat, cover the pot, and allow the egg to poach until desired doneness.

Step 7

Serve hot with steamed rice, and enjoy!