Sundubu Jjigae

I just cooked my most delicious sundubu jjigae, spicy stew with tofu, ever!

In fact, it's so tasty I have to share!

Put 1 cup of water, and a small can of canned tuna in a pot and cook on medium heat. 
Add 1/4 ts gochujang (Korean red pepper paste), 2 ts gochugaru (Korean red pepper pouder), and 2 ts soy sauce. Stir.  
Add half an onion, sliced, and one 200gr pack of soft (!) tofu.  
(This is optional, but you can beat an egg into the broth, but don't stir it, just let it boil a little as if you poached it.) 
Top it off with some cut Korean leeks, or chopped spring onions, and sliced green pepper.

You can see that the basic ingredients that make for the characteristics of the dish don't really differ much from my last recipe for superduper easy savory Korean mini pancakes, so if you buy them once you can re-use them over and over again and create tons of different meals.

Enjoy with white rice!