Sundubu jjigae

Method

Heat sesame oil in a heavy-bottomed earthenware pot or saucepan over medium-high heat and sauté the minced beef until browned, breaking it into small pieces. Add the diced onion, garlic, gochugaru and gochujang, stirring constantly for 1-2 minutes until fragrant. Pour in the anchovy and kelp stock and bring to a simmer, then add the courgette and mushrooms, cooking for 3-4 minutes. Gently add the soft tofu in chunks (avoid stirring too much to keep it intact), season with soy sauce and salt, and simmer for another 2-3 minutes. Create a small well in the centre of the pot and crack the egg into it, allowing it to cook gently for 1-2 minutes until the white is set but the yolk remains runny. Garnish with chopped spring onion and serve immediately in the pot, drizzling with a touch more sesame oil if desired.