This subdubu-jjigae, a Korean soft tofu stew, is made using a kit that contains soft, silky tofu and a soup starter base

Ingredients

• BCD Tofu Kit

• 4 oz pork belly (you can use any protein)

• 2 oz enoki mushrooms

• 5-6 oz water (you can sub with stock)

• 2 oz zucchini (sliced and cut into fourths.

• 2 green onions, chopped (save some for garnish)

• 2 garlic cloves minced

• Bean sprouts (handful)

• 1 serrano pepper (optional)

• 1 egg

Directions

1. Heat a small pot or Korean earthenware clay pot on medium heat. Once hot, add sliced pork belly and fry for 2 minutes or until cooked through and some of the fat renders out.

2. Add the garlic and green onions with the pork and sauté.

3. Add sauce pack from the Tofu Soup Kit . Mix together and cook for a couple minutes.

4. Add the 5 oz of water and mix until combined.

   It might not seem like enough water, but just trust the process! Soft tofu already has a lot of water, which will be added later.

5. Cover and reduce heat to medium low for 4-5 minutes.

6. Add the zucchini, and mushrooms. Cover and let it simmer for another 3-4 minutes.

7. Add in soft tofu into the center of the pot. Break it up with a spoon into big chunks. Let this simmer for 1 minute. 

8. Crack a raw egg into the pot and let the egg cook to your desired preference. Remove from heat. Use oven mitts if you're using a earthenware pot. It will be extremely hot! Lastly garnish with green onions, serrano, and bean sprouts. Enjoy!

   Tips:

   • After you add the tofu, try not to stir too much to avoid breaking the tofu into pieces.

   • Eat with rice! Koreans always eat their jjigaes with rice. It tastes amazing.