Korean Soft Tofu Soup (Soondubu Jjigae)
|½ cup||beef tenderloin|
|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|
- 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.