- Yield: 4 Servings
- 1 tablespoon high-heat cooking oil
- 3 cloves garlic, finely minced
- ½ lb (250 g) very thinly sliced beef
- 4 cups (1 liter) homemade or store-bought Vegetable, Beef, Pork or Chicken Stock
- 4 to 8 fresh shitake mushrooms
- 2 to 3 tablespoons Korean chilli flakes
- 1 tablespoon soy sauce
- One 18-oz (550-g) block or tube of silken tofu, cut into large cubes
- 4 eggs
- 1 teaspoon sesame oil
- 2 green onions (scallions), sliced on the diagonal into 2-in (5-cm) lengths
How to Make It
- Set a pot over medium-high heat. When hot, add the cooking oil and swirl to coat. Add the garlic and fry until fragrant, about 30 seconds. Add the beef slices and fry for 1 minute until browned. Pour in the stock, add the shitake mushrooms, chilli flakes and soy sauce. Turn the heat to high and bring to a boil.
- Carefully add the tofu and return the stew to a rolling boil. Taste the stew and add additional chilli flakes or soy sauce if needed. Crack the eggs into the pot and let the eggs cook until the egg whites are white but the yolk still runny. Turn off heat, drizzle with the sesame oil and finish with the sliced green onions. Serve in bowls on top of the rice.