Gisa Sikdang Sundubu Jjigae You Can Use for a Lifetime!!

Ingredients

• Green oniona handful (for cooking), a little (for garnish)
• Onionan appropriate amount, sliced
• King oyster mushrooman appropriate amount, chopped
• Cooking oil3 spoons
• Ground pork100g
• Gochugaru (Korean chili powder)2 spoons
• Water2 cups
• Soft tofu1 block
• Minced garlic1/2 spoon
• Oyster sauce1 spoon
• Flower salt2/3 spoon
• Egg1

Directions

1. Slice the white part of the green onion as thinly as possible.
2. Slice a small amount of the green leafy part of the green onion for garnish.
3. Cut the onion in half and slice it to an appropriate thickness.
4. Slice the king oyster mushroom thinly, then chop it into smaller pieces.
5. Add 3 spoons of cooking oil to a heated ttukbaegi (earthenware pot).
6. Add 100g of ground pork to the pot.
7. Stir-fry the pork for about 2 minutes until the pork fat is sufficiently rendered.
8. Add a handful of the thinly sliced white part of the green onion to the pot and stir-fry to infuse the aroma.
9. Add the sliced onion and chopped king oyster mushroom to the pot.
10. Add 2 spoons of gochugaru to the pot.
11. Stir-fry for about 60 seconds.
12. Add 2 cups of water to the pot.
13. While the water boils, cut the soft tofu block in half for easier handling.
14. Once the broth starts boiling, add 1/2 spoon of minced garlic, 1 spoon of oyster sauce, and 2/3 spoon of flower salt to the pot.
15. Boil for about 3 minutes.
16. Add one block of soft tofu to the pot.
17. Break the soft tofu into smaller pieces with a spoon.
18. Crack one egg into the pot.
19. Garnish with the reserved sliced green onion.

Tips

• Mushrooms are a natural MSG, adding a lot enhances umami and texture.
• Using ground pork instead of beef gives a rich flavor that is very appealing.