KOREAN SOFT TOFU STEW (SOONDUBU JJIGAE) BY MAANGCHI

2-4 Servings

Broth

Ingredients:
12 dried anchovies (without intestines)
1/3 cup of dried kelp
1/4 onion, cut in big pieces
5 cloves of garlic, peeled but not minced (in whole)
3 shiitake mushrooms (whole)


Direction:

• Pour 5 cups of water into a pot and add 12 dried anchovies
• Add onion, kelp, shiitake mushrooms, and garlics
• Boil over high heat for 10 minutes and lower the heat to low medium for another 20 minutes
• Set aside the stock and take out the mushrooms
• Chop mushrooms in little pieces and set aside
  

Soondubu Jjigae

Ingredients:
100 grams (.22 lbs) of beef or pork, chopped
1 cup frozen mixed seafood
3 shrimp cut into small pieces
2 green onions, chopped
1 green chili pepper
2-5 tbs hot pepper flakes
2 tubes of soft tofu
2 tbs fish sauce
2 eggs
2 tsp olive oil
Sesame oil


Directions:

• Heat ceramic pot or just a regular pot on the stove
• Put olive oil
• Stir fry beef or pork
  
• Add mushroom, stir fry
• Add hot pepper flakes and keep stirring for another 1 minute
• Pour broth
• Add mixed seafood and shrimp
• Add fish sauce
• Put soft tofu and break them with spoon in the pot
• When it boils, add green onion and chili pepper
• Crack eggs and drizzle some sesame oil before serving