Korean Octopus Soft Tofu Stew

Sprinkle coarse salt over 150g of small octopus and rub it with your fingertips for about 1 minute to remove the slippery film.

Rinse several times under cold running water, then cut it into 4cm pieces.

Put 350ml of anchovy broth and 2 tablespoons of gochugaru in a pot or stone pot, then stir until the pepper flakes disperse evenly.

Bring it to a strong boil over high heat until the broth turns red and aromatic.

When the broth reaches a rolling boil, lower the heat to medium and simmer for about 2 minutes.

Continue until the pepper flakes no longer float separately and the broth looks evenly seasoned.

Spoon 300g of soft tofu into the broth in large curds instead of breaking it up.

Do not stir hard. Gently shake the pot so the seasoning reaches the tofu while the pieces stay intact.

When the broth returns to an active boil, add the prepared octopus and cook it for only 90 to 120 seconds.

As soon as the pieces curl and turn opaque, lower the heat so they do not tighten and become tough.

Turn off the heat.

Crack 1 egg over the tofu, cover the pot, and let it steam for 30 seconds with the residual heat. Serve immediately when the white is lightly set and the yolk is still soft enough to enrich the broth.