Korean Soft Tofu Soup (Soondubu Jjigae)
Ingredients
| 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 |
Method
- Wash the clams with salt water; peel the shrimps.Set aside.
- 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.
- 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.
