Soondubu Jige

• 1 1/2 cups water
• 1 tablespoon dashi stock powder (Omit, if you have issues with Monosodium Glutamate)
• 1/3 cup onion, thinly sliced or small diced
• 2 cloves of garlic, minced
• 5-6 shiitake mushroom caps, cut into strips
• 2 scallions, divided into whites and greens; both thinly sliced
• 1-3 tablespoons gochugaru, Korean paprika/red pepper powder
• 1-2 tablespoons gochujang, Korean red pepper paste
• 1 tablespoon soy sauce
• 2 teaspoons mirin
• 1 teaspoon toasted sesame oil, plus 1/2 tsp for garnish
• 3/4 cup soondubu
• 1/3 SPAM "loaf", 1 inch diced
• 1 slice of American cheese, double down if you like extra cheesy
• 1 egg, brought to room temperature

1. Add water to your smallest pot or dolsot, if using, and bring to a rolling boil over high heat.
2. Add dashi stock powder, if using, and stir to combine.
3. Add onion, garlic, shiitake mushroom, and white part of scallion; boil for 3 minutes.
4. Add gochugaru, gochujang, soy sauce, mirin, sesame oil (gochujang has a tendency to stay whole, so make sure is dissolves completely); boil for 2 minutes.
5. Add soondubu (if using seafood mix, add here), break it apart and boil for 2 minutes.
6. Add SPAM and bring to full rolling boil. If using "dolsot" remove from heat and serve, top with egg and American cheese slice, garnish with the green parts of the scallion and a drizzle of sesame oil. If using bowl, quickly transfer and top with egg and American cheese slice, garnish with green parts of the scallion and a drizzle of sesame oil. NB: The residual heat from the soup will cook the egg, just remember to add it as soon as the bowl/"dolsot" hits the table.

water, glutamate, onion, garlic, shiitake mushroom caps, scallions, gochugaru, gochujang, soy sauce, mirin, sesame oil, american cheese, egg

Taken from food52.com/recipes/22273-soondubu-jige (may not work)