Sundubu Jjigae (Spicy Korean Soft Tofu Stew)

Method

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1. 1Heat a small, heavy pot (or Korean earthenware pot) over medium-low heat. Add the oil and sesame oil and cook the onion and garlic for 2 minutes until soft.
2. 2If using beef, add it and cook until it changes colour. Stir in the gochugaru over low heat for 30-60 seconds; the oil should turn red without the chili burning.
3. 3Add the stock, soy sauce and fish sauce and bring to a boil. Add the zucchini and cook for 4-5 minutes until slightly softened.
4. 4Spoon the tofu into the pot in large pieces; let it break up but don't stir too much. Add the seafood and simmer for 3-4 minutes, until the shrimp are pink and the shellfish open.
5. 5Taste and adjust the salt. Crack the eggs into the middle of the stew and cook for 1-2 minutes more, until the whites begin to set.
6. 6Scatter with spring onions and bring the pot to the table still bubbling. Serve with steamed rice and kimchi, breaking the egg into the broth as you eat.