Spicy soft tofu stew with seafood

Haemul-sundubu-jjigae 해물순두부찌개

Made this recipe a couple of times, it was indeed easy and very tasty! Love it!

I skipped a couple of steps by buying Anchovies Tea bag from my local Korean grocery shop. So i don’t have to put in the Anchovies and Kelp. It is so much more convenient!

[Chungjungwon] Anchovy teabag flavouring (10g*8T) Ingredients: anchovy 84.3% (Korea), kelp 8.9% (Korea), refined salt, broth powder.

Serves 2-3

Ingredients:

Prepare stock to make tasty sundubu:

  1. Pour 5 cups of water into a pot and add 12 dried anchovies.
  2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
  3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
  4. Set aside the stock and take out the mushrooms and chop them into small pieces.
  5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
  6. Chop 100 grams of beef and put it into the pot and stir it.
  7. Add the chopped shiitake mushroom and stir it.
  8. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
    *tip:
    2 tbs—mild
    3 tbs—medium
    4 tbs—hot
    5 tbs (1/4 cup)—suicidal hot ! : )
  9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
  10. Add 1 cup of mixed seafood and 3 shirimp.
  11. Add 2 tbs of fish sauce.
  12. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
  13. When it boils, add 2 chopped green onions and 1 green chili pepper.
  14. Crack eggs and drizzle some sesame oil before serving.

soondubu-590x5301

via Maangchi

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