Thursday, March 22, 2012
Korean Spicy Tofu and Seafood Broth
Korean Spicy Tofu and Seafood Broth called Soondubu jjigae by the natives is a delicious spicy savoury broth that doesn't have any added sugar!
Nice for those who have to watch their intake :)
Recipe from: http://koreanfood.about.com
Author: Naomi Imatome-Yun
3 Tbsp sesame oil
1/2 lb or 1 cup beef or pork (thinly sliced)
½ Tbsp garlic, finely chopped
2 Tbsp red pepper powder (kochukaru)*
2 cups anchovy stock, beef stock, or water
3 cups soft tofu**
2 Tbsp soy sauce
1 lb unshucked clams or 1 cup shucked clams, rinsed
2 scallions, sliced
In a soup pot, stir-fry the beef, garlic, and kochukaru in the sesame oil for about five minutes.
Add anchovy or beef stock or water and soy sauce to the pot.
Bring to a simmer. Add soft tofu and return to simmer.
Add clams and simmer until the clams are cooked, about 10 minutes, until they shrink, or until the shells open (if using unshucked).
Add in cracked egg, sprinkle scallions and take off heat.
* This tofu stew can be made completely mild to very spicy. I've listed a medium amount in this recipe, about what I would consider to be the standard spiciness. Soft tofu stew with no spice is referred to as 'white' in Korean restaurants (for the color of the stew, not the people who eat it).
**Uncoagulated tofu is usually sold in tubes, but you can use silken tofu if you can't find the really soft stuff. Just slice it into small cubes and cook as directed.
My notes: Ive never had beef in my broths so I would just add more seafood ^^