Sundubu Jjigae and Pajeon

Directions

1. 1

   Cook kimchi and garlic for about 5 minutes.

2. 2

   Add gochujang and water or broth. Bring to a boil.

3. 3

   Add the soft tofu gently. Simmer for another 5 minutes.

4. 4

   Add chopped green onions and serve hot.

5. 5

   Mix flour, water, and egg until smooth. Then, stir in scallions.

6. 6

   Pour half the batter into the skillet, spreading it out evenly.

7. 7

   Cook until golden brown and crispy, about 3 minutes per side.

8. 8

   Repeat with the remaining batter.

9. 9

   Serve hot with soy sauce for dipping.