Soft Tofu Clam Stew
(순두부찌개, Soondubu Jjigae)
makes 2-3 servings
1package soft tofu
1/4lb beef chuck in small chunks
1/3lb clams cleaned
1/2 small onion diced
1 garlic chopped
1Tb chili oil
1-3Tb Korean chili flakes, depends on your preference
1/2 package Enoki mushrooms or other types of mushrooms
1 1/2C anchovy stock*
1/2 red chili sliced
1/2 green chili sliced
1/2 Asian leek sliced
1Tb Korean soy sauce or 2tsp fish sauce
salt and pepper to taste
1/2tsp sesame oil, optional
Heat chili oil in a heavy pot over medium heat. Saute beef, onion, garlic with chili flakes until beef is browned and the onion becomes translucent. Add Anchovy stock to the pot. Let it boil for 1-2 minutes.
Cut the tofu package and squeeze out the tofu into the pot. Make sure you keep the tofu in big chunks. Add clams and let the stew boil for 1 minute. You will see the clams starting to open. Add the mushrooms, chilies, and leeks. Season with Korean soy sauce or fish sauce.
Crack one egg and add it to the pot. Cover the lid and turn off the stove heat. The heat inside of the pot will cook the egg. if you want to cook the egg completely, just keep the heat on for 1 more minute.
Taste it first and adjust seasoning by adding salt and pepper. You can drop a tiny bit of sesame oil if you like. Serve with hot bowl of rice and make sure you have a napkin with you. :)
6-7 dried large anchovies
2-3 slices of dried sea kelp
2 cups water
Combine all in a pot, cover, and let it boil for 10 minutes. Remove from the heat and let it sit for 20 minutes covered. Remove the anchovies and the sea kelp.