| Yield: | 3-4 servings |
| Time: | 45 min |
| Holidays: | |
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This twist on traditional Korean tofu stew and Israeli egg dish combines silken tofu, savory soy sauce, and spicy gochugaru peppers with the rich flavors of Middle Eastern spices and eggs poached to perfection. The creamy sundubu broth is infused with the aromatic warmth of cumin, coriander, and smoked paprika, creating a harmonious blend of textures and tastes. Serve with crusty pita or steamed rice for a satisfying meal that will leave you craving more.
| 2 cloves, minced | garlic |
| ¼ cup (1 ounce) | chopped onion |
| ¼ cup | gochugaru (Korean hot pepper flakes) |
| 1 large (½ cup) | king oyster mushroom, chopped |
| 1 large or 2 small | green onion (dae-pa), the white part and green part separated and chopped |
| 2½ cups | anchovy kelp stock (or vegetable stock) |
| 2 tbsp | fish sauce (or salt to your taste) |
| 6 large | eggs, at room temperature |
| 1 tbsp | chopped parsley |
| 1 tbsp | chopped cilantro, plus tender sprigs for garnish |
| 1 tsp | neutral cooking oil |
| 10" pan | Oven proof with a flat bottom (cast iron is ideal) |
Add a teaspoon of oil to the pan and add the onion, scallions, and mushrooms. Sautee until cooked but don't have color yet. Preheat your oven to 375ºD (190ºC).
Add the broth, fish sauce and gochugaru to the pan and bring to a simmer.
Crack each egg into a bowl taking care not to break the yolk. Gently pour each egg into the broth, waiting between each egg for the white to start changing color. Once all the eggs are in, move the pot to the oven. Bake for 10 minutes.
For a grand entrance, serve the pan at the table. Garnish with the herbs. Pair with crusty bread or rice.
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