Sundubu Gyeran Guk (Soft Tofu and Egg Soup)

Instructions

1. Add dried anchovies and dasima to a small pot with 2 cups water. Bring to a boil, reduce to medium, and boil 7–8 minutes. Remove anchovies and dasima. (Yields about 1½ cups broth.)
2. Cut tomato into wedges and cabbage into bite-size pieces.
3. Add vegetables to broth and bring to a boil over medium-high heat.
4. Add sundubu in large chunks, followed by garlic and saeujeot. Bring to a boil and cook 3–4 minutes. Taste and adjust seasoning.
5. Lightly beat eggs and drizzle over the soup. Do not stir immediately.
6. Add sesame oil and scallion just before turning off the heat. Garnish with sesame seeds.