Korean Spicy Soft Tofu Soup | Sundubu Jjigae

Finely grate the garlic, slice the spring onion into rings, separating the white and green parts. Clean the white button mushrooms and slice them thinly.

Cut the tofu into larger cubes, then gently pat off excess moisture with a paper towel.

Heat the sesame oil in a medium saucepan, then add the grated garlic, chili flakes, and the white part of the spring onion. Sauté over medium heat for 1-2 minutes until you get a fragrant, aromatic chili-oil base.