Sundubu jjigae spicy silken tofu and prawn stew

Ingredients

For 1 serving

• Silken tofu250 g
• Shrimp80 g
• Eggs1
• Zucchini80 g
• Kimchi60 g
• Onion40 g
• Fish stock250 ml
• Cayenne pepper2 teaspoons
• Garlic1 clove
• Tamari1 tablespoon
• Sesame oil1 teaspoon
• White rice50 g
• Spring onions1
• Saltto taste

Contains: eggs, shellfish, soy, fish, sesame, celery,

In season: October – March

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile chop the garlic and onion, snip the kimchi, cut the courgettes into 5 mm half-moons, peel the prawns and slice the spring onion.
3. Heat the sesame oil in a small earthenware pot or saucepan over medium heat and fry the garlic, onion, kimchi and chilli powder for 2 minutes, until the onion is soft and the oil turns red.
4. Pour in the fish stock and tamari, add the courgettes, bring to the boil and cook for 4 minutes.
5. Add the silken tofu in large spoonfuls, without breaking it up too much, and the prawns; cook for 3 minutes, then crack the egg into the centre.
6. Cook for 2 more minutes, until the white is set and the yolk soft; finish with the spring onion and serve piping hot with the rice.