Soondubu Jjigae usually arrives on the table all fiery red and bubbling, its contents threatening to spill over the piping hot stone bowl it's usually served in. Its appeal, like a tall and dashing soldier (*coughs* Hyun Bin) in a K-drama series, is not hard to miss. The purity of the white, silken tofu is stained with flecks of chili oil - that glistening red sheen floating atop every well made tofu stew. To achieve the sexy red gloss, you'll need to bloom some gochugaru (Korean chili flakes) in hot fat first, a process that's documented in the written recipe and notes below... Enjoy!

Ingredients

• 100g pork shoulder or belly, cut into chunks

• 1 Tablespoon sesame oil

• 1.5 Tablespoons gochugaru (Korean chili flakes)

• 20g kimchi chopped (optional)

• 2 teaspoons light soy

• 1 teaspoon fish sauce (to taste)

• 280ml dashi or stock or water

• 1 package of soft, korean tofu (about 230g)

• 1 garlic, minced

• 4 spring onions, minced (Separate the whites and greens)

• 1 egg, to serve

Directions

• Heat your earthen pot or saucepan over medium-low heat. Drizzle in your sesame oil and add the spring onion whites. Saute lightly until fragrant. Add your pork and continue stir-frying for a few minutes.

• Add your gochugaru, garlic, and kimchi. Stir-fry for 2 to 3 minutes to allow the chili to bloom in the oil, making sure not to burn the chili flakes! See notes

• Add your dashi or stock, light soy, and fish sauce. Let everything simmer for about 6 to 10 minutes, skimming the scum as needed. Taste and adjust for seasoning.

• Add your soft tofu in large blocks See notes, and break it up gently with a spoon. Let it simmer for about 2 to 3 minutes, until the tofu is heated through.

• Switch off the heat and crack in an egg. Garnish with spring onion greens and serve piping hot, with a bowl of white rice.