Sundubu Jjigae

Method

1. In a dolsot or heavy pot over medium heat, toast the gochugaru with minced garlic for about 2 minutes until fragrant, stirring constantly to build a deep red base.
2. Pour in enough water to create a broth, bring to a boil over high heat, then reduce to a steady simmer for approximately 10 minutes to develop the spicy, aromatic flavor.
3. Gently add the silken tofu in large spoonfuls directly into the simmering broth, breaking it apart slightly, and cook for 7 minutes until it absorbs the gochugaru-infused liquid.
4. Add the shrimp to the pot and simmer for a further 5 minutes until they turn pink and are fully cooked through.
5. Crack the eggs directly into the bubbling jjigae one at a time, spacing them apart, and allow them to poach in the broth for approximately 3 to 5 minutes until the whites are set but the yolks remain slightly runny.
6. Scatter the thinly sliced scallions over the surface of the jjigae and serve the pot immediately while still bubbling hot.