gluten-free joc soups and stews Sundubu Jjigae

Ingredients:

10 oz soft tofu (sundubu)
6 large shrimp, peeled and deveined
2 cups anchovy or seafood broth
2 tablespoons Korean chili powder (gochugaru)
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon soy sauce
1 green onion, chopped
1 egg

Steps:

In a pot, combine the broth, chili powder, and garlic. Bring to a simmer.
Add the tofu and shrimp, and let it simmer for 5-7 minutes.
Crack an egg into the center of the pot and let it poach for 3 minutes.
Drizzle sesame oil and soy sauce over the top and garnish with green onions.
Serve hot with steamed rice.