Soondooboo jjigae (Soft tofu stew) Recipe
Ingredients:
1 pack soon doo boo (soft tofu)*
8 small clams - cleaned, 4 oz pork (or beef) - sliced
1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced
2 green hot chilies - sliced, 2 green onions - sliced
1 egg york, 1 tbsp go choogaroo (Korean chili powder)
1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger
1 tsp soy sauce, 1/2 tsp sesame oil
1 tsp sae woo jeot (salted shrimp)**
3 cups water
(*It is in a tube, different from square package soft tofu in a Korean super market.)
(**Salt can be used.)
Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.In a pot, add vegetable oil and saute pork. Add go choo ga roo (Korean chili powder), keep stir. Add water and kimchi, bring to a boil. Scoop in soon doo boo with a spoon. Reduce heat, add sae woo jeot (salted shrimp). Add chillies, green onions and clams. Cook for a minute or so. Finish with egg york in the center and a dash of sesame oil. Serve with rice.
