This comforting Korean stew comes together quickly and is perfect for weeknight dinners. The key is to handle the soft tofu gently and to balance the spice level to your preference. Feel free to customize with your favorite vegetables or protein.

1. Step 1: Use a heavy-bottomed pot that retains heat well.

   Heat vegetable oil in a medium-sized pot or Korean earthenware pot (ttukbaegi) over medium-high heat.

2. Step 2: Breaking the meat into small pieces helps it distribute evenly throughout the stew.

   Add ground beef and cook until browned, breaking it up with a wooden spoon, about 3-4 minutes.

3. Step 3: Don't overcook the vegetables as they'll continue to soften in the broth.

   Add minced garlic, diced onion, and mushrooms. Sauté until onions are translucent, about 2-3 minutes.

4. Step 4: Briefly toasting the pepper flakes and paste releases their flavors and aromas.

   Stir in gochugaru (red pepper flakes) and gochujang (red pepper paste), cooking for 30 seconds until fragrant.

5. Step 5: The broth forms the base of your stew's flavor, so use good quality stock if possible.

   Pour in chicken broth, soy sauce, and fish sauce (if using). Bring to a boil.

6. Step 6: Zucchini cooks quickly, so add it after the broth has come to a boil.

   Add diced zucchini and simmer for 2 minutes.

7. Step 7: Soft tofu is delicate - handle it gently to maintain its silky texture.

   Carefully add the soft tofu by breaking it into large chunks with a spoon as you put it into the stew. Avoid stirring too much to keep the tofu pieces intact.

8. Step 8: Tofu doesn't need long to cook, just enough time to absorb the flavors of the broth.

   Simmer for 2-3 minutes until the tofu is heated through.

9. Step 9: Sesame oil adds a nutty aroma and should be added at the end to preserve its flavor.

   Drizzle sesame oil over the stew.

10. Step 10: The residual heat will continue cooking the eggs, so remove from heat when the whites are just set.

    Crack eggs directly into the simmering stew, spacing them evenly. Cover and cook for 1-2 minutes until the egg whites are set but yolks are still runny.

11. Step 11: Traditional Korean serving style keeps the stew piping hot throughout the meal.

    Garnish with sliced green onions and serve immediately, directly from the pot if using a ttukbaegi.

Sundubu-jjigae is traditionally served bubbling hot with a side of rice. For an authentic Korean meal experience, serve with kimchi and a couple of small banchan (side dishes). The runny egg yolks add richness when stirred into the stew just before eating.