Recipe: Korean Spicy Tofu
Ingredients
- 12 dried anchovies
- 1/3 cup of kelp
- 3 shiitake mushrooms
- 5 cloves of garlic
- half onion
- 100 grams of beef
- 1 cup of mixed seafood
- 3 shrimps
- 2 green onions
- 1 green chili pepper
- 2-5 tbs of hot pepper flakes
- olive oil
- sesame oil
- 2 tubes of soon du bu
- 2 tbs of fish sauce
- 2 eggs
Instructions
Step 1
Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
Step 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.
Step 3
Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
Step 4
Set aside the stock and take out the mushrooms and chop them into small pieces.
Step 5
Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
Step 6
Chop 100 grams of beef and put it into the pot and stir it.
Step 7
Add the chopped shiitake mushroom and stir it.
Step 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 ! : )
Step 9
Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
Step 10
Add 1 cup of mixed seafood and 3 shrimps.
Step 11
Add 2 tbs of fish sauce.
Step 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.
Step 13
When it boils, add 2 chopped green onions and 1 green chili pepper.
Step 14
Crack eggs and drizzle some sesame oil before serving.