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Korean Soft Tofu Stew
Ingredients
- 1 four-inch-square piece kombu (sea kelp, see note above)
- 1/2 cup small dried anchovies (optional, see note above)
- 2 cups very fermented kimchi with juice (see note above)
- 1 tablespoon vegetable oil
- 1/2 pound thinly sliced pork belly or bacon (optional)
- 6 scallions, finely sliced, greens and whites reserved separately
- 4 cloves garlic, grated on a microplane grater
- 2 to tablespoons gochujang (see note above)
- 1 tablespoon light soy sauce
- 2 to 4 tablespoons kochukaru, to taste (Korean dried chili flakes, see note above)
- 24 ounces soft silken tofu, roughly broken
- 4 eggs
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