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Shrimp and Tofu Jjigae

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Ingredients Method

Ingredients
  

  • 1/2 cup ground pork (I used precooked)
  • 1 small onion chopped
  • 4 scallions chopped
  • 2 tbsp sesame oil
  • 2 tbsp gochugaru or to taste
  • 1 tbsp tamari
  • 2 tbsp fish sauce
  • 1 1/2 cups water or chicken or beef stock
  • 1 tbsp bouillon of choice I used veggie, optional if you use premade chicken or beef stock
  • 16 oz silken tofu crumbled or cubed
  • 1/2 lb shrimp peeled and deveined
  • 1 small zucchini halved lengthwise and sliced thinly crosswise
  • 1 tbsp minced garlic
  • 1/4 cup premade kimchi chopped, plus some kimchi juice
  • 1/2 tsp freshly ground black pepper
  • 1 or 2 egg(s) for serving

Method
 

  1. Stir-fry pork, yellow onion, most of the scallions, and sesame oil in a large pot over medium heat, about 5 minutes, breaking up the meat and cooking until mostly brown.
  2. Sprinkle on the gochugaru and stir.
  3. Add tamari and fish sauce. Stir again.
  4. Pour in the water (plus bouillon) or broth and bring to a boil over high heat.
  5. Taste broth and adjust seasonings as needed.
  6. Add tofu, shrimp, and zucchini. Cook just until shrimp turns pink and opaque.
  7. Add in the garlic, kimchi (plus juice), and black pepper, and cook 30 seconds more.
  8. Remove from heat. Add eggs and remaining chopped scallions, and serve hot.