With the cold weather, I was craving something hot and spicy. So while Andrew was at work, I proceeded to cook this so it'd be done in time for dinner. I've never cooked 순두부 찌개 before so I didn't really know what to do, but it came out decently. I think next time I'll need to use something else for the stock, not just water. It felt like it was missing something. Ideas?Ingredients
1 pkg 순두부, Sliced (Soft Tofu, it's sold in this tube-like thing at Korean markets)
1/4 cup 김치, diced into smaller pieces (Kimchi)
1/2 tsp 새우젓, diced (Salted Baby Shrimp)
Meat of your choice, cut into small cubes (I used pork belly but you can use beef, seafood, etc)
Mushrooms
Sesame Oil
고추장 (Red Chili Paste)
고추가루 (Red Chili Flakes)
Egg
1 Green Onion, chopped
Start by cooking your meat in a pot. Add the kimchi and about a tsp or so of sesame oil. Add the mushrooms and cook everything together. Next add water until everything is almost, but not quite, covered. Cover and boil. Taste the soup, is it bland? Add the salted baby shrimp. Is it not spicy enough? Add some chili paste and chili flakes. Add the tofu and allow everything to simmer for about 10 minutes. Crack an egg in the soup (if you are using a stone pot, you can do this after you remove from heat because your soup will keep boiling. If not, do this on the stove to allow the egg to cook) Garnish with green onions. Eat with rice!
3 comments:
you just made my favorite food in the world. ive been asking the guys at chodang for their recipe, but of course they wont comply.
ps. secret ingredient is the MSG
omg that looks delish! Simmer either anchovy or meat broth for an hour. See if you like it better =)
Royboy, seriously...chodang is sooo dang good but afterwards I have a huge headache from the msg!
justin gave me the idea of addimg ramen seasoning. it does help. the restaurants usually add tons of msg so the ramen seasoning works.
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