Ingredients:
• 1 pound fatty pork, sliced into thin strips
• 3 potatoes, peeled and cut into ½-inch cubes
• 1 zucchini, cut into ½-inch pieces (about 1 cup)
• 4 garlic cloves, minced
• 1 onion, chopped
• 8 oz. medium-firm tofu, cut into ½-inch cubes
• 2 green onions, chopped
• 1 red bell pepper, chopped
• 2 tablespoons fermented soybean paste (doenjang- 된장)
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 3 tablespoons oil
• 6-7 dried shiitake mushrooms
• 1 teaspoon gochugaru (고추가루 ), Korean chili pepper flakes adjust to taste
• 4 cups rice water
• 3 eggs
• 1 (8 oz.) can of tomato sauce
Directions:
• Pour boiling water over the dried shiitake mushrooms and leave them for 10-15 minutes to soak, then cut them into strips.
• Heat a small stone pot (ttukbaegi) or saucepan over medium heat.
• Sauté the meat, soybean paste, coriander, and chili pepper flakes, over medium heat for 10 to 12 minutes.
• Add the minced garlic and onion to the pot. Stir-fry for 3 minutes.
• Add potatoes, seaweed, and water.
• Let it cook for 5 minute.
• Add shitake mushrooms and tomato sauce.
• Reduce heat to medium-low and simmer for 15–20 minutes.
• Gently slide in the tofu cubes. Let it cook for another 3 minutes so the tofu absorbs the savory broth.
• In a small bowl, whisk the eggs using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.
• Top with the sliced green onions and turn off the heat. Serve immediately while bubbling, ideally with a bowl of steamed white rice and kimchi.
