Soondubu (Soft Tofu) Stew
Ingredients
- 1 tube Korean soft tofu
- 2 oz beef
- 8 pieces assorted seafood (shrimp, clams, oysters)
- 1 scallion
- .25 onion, sliced thinly
- 1.5 cup anchovy stock
- 2 Tbsp gochugaru
- 1 tsp garlic
- 1 tsp soy sauce
- Salt and white pepper
- Cooking oil
- Egg
Instructions
- Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.)
- Add and stir fry beef, onion, garlic, and soy sauce until cooked.
- Add anchovy stock and salt and boil for 3 minutes.
- Add tofu and boil for 3 minutes.
- Add seafood until it is cooked
- Add salt and pepper to taste.
- Top with spring onion and egg and serve.
Notes
original source: Korean Bapsang