Steps
How to make it
Prep 20 min · Cook 18 min
- Prep: Cut half an onion into strips and 1 scallion into sections; cut 100 g Korean kimchi into 3 cm pieces and slice 3 fresh shiitake mushrooms. Portion 1 tbsp minced garlic, 1.5 tbsp Korean chili paste (gochujang), 1 tbsp soy sauce, and 1 tbsp toasted sesame oil into small dishes. Crack 1 egg into a small bowl.
- Heat a Korean stew pot or heavy-bottomed saucepan over medium heat. Add 1 tbsp toasted sesame oil, then sauté 1 tbsp minced garlic and the onion strips until the onion is translucent and fragrant, about 2 minutes.
- Add 1.5 tbsp Korean chili paste (gochujang). Lower the heat and stir constantly with a spatula for about 1 minute until the chili oil aroma comes through—do not let it scorch.
- Pour in 400 ml kelp broth and 1 tbsp soy sauce. Bring to a boil over high heat, then reduce to medium-low. Add the kimchi and shiitake mushrooms, cover, and simmer 5–8 minutes until the mushrooms are tender and the kimchi tang melds into the broth.
- Reduce to low heat. Scoop large spoonfuls of soft tofu into the center of the pot and gently push the broth along the sides so it flows through the tofu—avoid vigorous stirring. Simmer 2 more minutes until piping hot.
- Turn off the heat. Crack 1 egg into the center of the broth, cover, and let stand 1–2 minutes until the white is set and the yolk is still soft—the residual heat finishes the egg without breaking the tofu.
- Scatter scallion sections and a pinch of sesame seeds over the top. Serve directly in the hot pot while the broth is bubbling for the best Dubu House-style finish.
