Korean Soft Tofu Soup (Soondubu Jjigae)


½ cupbeef tenderloin
6Cooking for Fun white shrimps
2 tbsKorean chili flakes
1 blocksoft tofu, chopped into bite-size pieces
½ cupKimchi, chopped into bite-size pieces
1-2long cayenne peppers, sliced
1stalk Japanese green onion, sliced
1Cooking for Fun egg
2 tbssoy sauce
1 tbsvegetable oil
1 tbsOttogi sesame oil
2½ cupssoup 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.