Easy Soondubu Jjigae

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1. 1Step 1: Heat the vegetable oil in a pot or claypot over low heat. Add the spring onion whites, minced garlic and gochugaru. Stir continuously until fragrant and the gochugaru has absorbed the oil, taking care not to let it burn.
2. 2Step 2: Pour in the dashi stock, light soy sauce and fish sauce. Stir to combine, then increase the heat to medium and bring the soup to a boil.
3. 3Step 3: Gently add the soft tofu and enoki mushrooms. Let the soup simmer for about 5 minutes, until the mushrooms are tender and the tofu is heated through.
4. 4Step 4: Crack the egg directly into the simmering soup. Cook for about 1–2 minutes, or until the egg reaches your preferred doneness.
5. 5Step 5: Turn off the heat and drizzle over the sesame oil. Garnish with sliced spring onion greens and sesame seeds. Serve immediately and hot with steamed rice.