Korean Soft Tofu Soup (Soondubu Jjigae)


½ cup beef tenderloin
6 clams
6 Cooking for Fun white shrimps
2 tbs Korean chili flakes
1 block soft tofu, chopped into bite-size pieces
½ cup Kimchi, chopped into bite-size pieces
1-2 long cayenne peppers, sliced
1 stalk Japanese green onion, sliced
1 Cooking for Fun egg
2 tbs soy sauce
1 tbs vegetable oil
1 tbs Ottogi sesame oil
2½ cups soup stock
Cooking for Fun salt to taste


  1. Wash the clams with salt water; peel the shrimps.Set aside.
  2. Heat oil in a pot over low heat. Add in the chili flakes and stir-fry for 3 minutes. Filter out the pepper, leaving just the chili infused oil. Then add in the beef and stir-fry until cooked. Add in the Kimchi and mix well.
  3. Add in the stock and season with soy sauce. Bring to a boil; add in the seafood and tofu; boil for another 5 minutes. Crack in the egg, followed by green onion and cayenne peppers. Cook for another 2 minutes before adding in the sesame oil. Ladle into serving bowls or Korean stone bowls. Serve hot.