Sundubu Jjigae (Soft Tofu Stew)

The recipe

Instructions

1. 1
   In a clay pot or small heavy pan, gently sauté the chopped onion and garlic in the sesame oil for 3 minutes.
2. 2
   Add the gochugaru and gochujang and stir for 30 seconds — the colour will deepen and the kitchen will fill with smoke.
3. 3
   Pour in the water, add the kimchi and clams, bring to a rolling simmer for 6 minutes.
4. 4
   Spoon the silken tofu into the stew in big chunks. Simmer 4 more minutes — don't stir aggressively.
5. 5
   Crack the eggs onto the surface, cover, and turn off heat. Let sit 2 minutes. Top with spring onion. Serve at the table, bubbling.

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