Sundubu Jjigae

Heat sesame oil in a small pot or stockpot over medium heat, add garlic, the white parts of scallion and gochugaru and stir for 30 seconds without letting the chilli burn.

Add shiitake mushrooms, zucchini, dashi and soy sauce to chilli base, bring to a boil, then simmer.

Spoon silken tofu into stew broth in large chunks, season with salt and simmer for 3 minutes.

Crack egg into the stew, turn off the heat and let it set in the residual heat. Top with the green parts of the scallion and serve bubbling hot.