Extra Soft Tofu and Egg Jjim (순두부 달걀찜, SunDuBu DalGyalJjim) | Aeri's Kitchen

Steps

1. 1In a clay or normal pot, pour ⅔ cup of water.
2. 2Add 4 pieces of dried kelp (2 x 2 inches each) to the pot and bring it to a boil. Once the water starts to boil, cook it for about 3 minutes on medium-high to make a broth.
3. 3Meanwhile, prepare the other ingredients such as 1 pack of extra soft tofu (11 oz), green onions, and carrots.
4. 4Slice the tofu into big chunks and finely chop 2 Tbsp of green onions & 1 Tbsp of carrot.
5. 5After 3 minutes, remove the kelp from the broth.
6. 6Season the broth with 1 Tbsp of fish sauce. You can also use some soup soy sauce or salt depending on your taste.
7. 7Next, put the tofu into the pot.
8. 8Once the broth starts to boil, slowly drizzle the egg mixture over the broth. Do not stir it at the beginning until the eggs become chunks. Cook it for 2 minutes after it starts to boil again. Every now and then, stir the egg chunks gently.
9. 9After the 2 minutes, sprinkle the chopped veggies on top and cook it for another 2 minutes.
10. 10After the 2 minutes, turn off the heat and add ¼ tsp of sesame seeds and ½ tsp of sesame oil before serving.