(The other post got wordy. Here is a clean version of the recipe that may actually be useful for cooking.)

Soondubu Jjigae (순두부 찌개)

Thanks to Maangchi (excellent Korean recipe site that also goes in depth on the specific ingredients) and EatYourKimchi (Canadian expat who makes fun videos about living in Korea) for their recipes, which I adapted and Frankenstein-cobbled together to make something that worked for me.

Ingredients

Note: Asian cuisine is about adjusting things to how you like it, so you are free to use more or less of things, as this is not a precise recipe and all quantities are simply what I used; I will likely never use these exact quantities in this exact combination ever again, and all measurements listed are approximations. Feel free to substitute

Stock (멸치육수) (you can also use pre-made seafood stock or beef, chicken, vegetable, etc.)

• 12 dried anchovies (myulchi, 마른멸치)
• 8-inch strip of kelp (dashima,다시마)
• 1 medium onion (sliced/diced if you’d like)
• 5 cloves of garlic
• 6 dried shiitake mushrooms

Jjigae (stew)

• 1 oz. fatty pork
  
• 1-5 tbsp of hot pepper flakes (gochugaru, 고추가루)
• 1 oz. kimchi + some kimchi juice
• 1 cup of mixed seafood
• Silken/soft tofu aka soondubu
• Green onions aka scallions for garnishing
• Sesame oil for serving
• 1 egg for serving

Optional

• Ddukbaegi (뚝배기) – black earthenware pot traditionally used for cooking and serving
• Onion (sliced) for the stew
• Zucchini (sliced) for the stew
• Other seafood (clams, mussels, shrimp)
• Soy sauce for flavor
• Fish sauce for flavor
• It’s a stew, add whatever you want, really.

Instructions

1. Clean your anchovies by removing the intestines.
2. Soak anchovies + kelp in water for about 20 minutes in ~2 cups of water
3. While you are soaking your dry ocean ingredients, place your stock onion, whole garlic cloves, and dried mushrooms into a pot of ~4 cups of water.
4. Boil, covered, for ~15 minutes
5. Remove cover and reduce heat to allow the stock to reduce
6. Add anchovy+kelp water to the pot of stock
7. Boil, uncovered, until you’re happy with the stock (~10 minutes, do not overcook).
8. Skim off icky foam
9. Strain out the liquid for the stock to use in your stew.
   1. Optional: Remove (and slice) mushrooms and/or onion to use in stew
10. Heat your pot that you will be using for your jjigae
    1. Optional: Add vegetable oil to aid with sautéing
11. Brown your pork
12. Add your vegetables to soften (onion, zucchini, more garlic if you love garlic like me)
13. Add kimchi + hot pepper flakes (gochugaru)
14. Fry until you can smell the kimchi + gochugaru in the air
    1. Optional: Drool over the smell
15. Pour in stock until your bowl is about 3/4 full (it should sizzle when you do)
16. Add seafood mix and let the stew come up to a boil
17. Add tofu and break it up in the pot
18. Reduce to a stew consistency (this is not a soup so let it get nice and thick)
19. Adjust flavor with gochugaru, soy sauce, fish sauce, etc. if needed
20. Take off heat
21. Drizzle sesame oil
22. Garnish with chopped scallions
23. Crack the egg into the stew
    1. Either scramble it in or cover the pot and let it poach whole

Serve while still bubbling with a bowl of steamed rice and your choice of banchan (반찬) or side dishes.

Enjoy!