Difference between revisions of "Sundubu Chigae"
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# Fill a stone pot with [[water]], and boil [[anchovy|anchovies]] and [[kombu|kelp]]. Add clean clams and allow to cook until done. | # Fill a stone pot with [[water]], and boil [[anchovy|anchovies]] and [[kombu|kelp]]. Add clean clams and allow to cook until done. | ||
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# Last, crack raw [[egg]] into the pot and serve hot. | # Last, crack raw [[egg]] into the pot and serve hot. | ||
| − | [[Category:North Korean | + | [[Category:North Korean cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Soft tofu Recipes]] | [[Category:Soft tofu Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Kimchi Recipes]] | [[Category:Kimchi Recipes]] | ||
[[Category:Clam Recipes]] | [[Category:Clam Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
[[Category:Anchovy Recipes]] | [[Category:Anchovy Recipes]] | ||
Latest revision as of 10:21, 15 July 2012
Description
Also known as soft tofu soup.
This recipe is for 4-6 servings. Preparation: 60 minutes.
Ingredients
- 30 g anchovies
- 1 piece kelp
- 200 g clams
- 100 g pork
- 200 g kimchi
- 2 tablespoons chili powder
- 30 g scallions
- 800 g soft tofu
- ½ onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon oil
- red pepper powder, to taste
- salt, to taste
- pepper, to taste
- 1 egg
Procedures
- Fill a stone pot with water, and boil anchovies and kelp. Add clean clams and allow to cook until done.
- Remove clams, and strain anchovies and kelp, reserving all liquid for use.
- Dice the pork, and cut the kimchi into small dice.
- Trim your green onions and cut them into 5-6cm lengths.
- Put kimchi, pork, red pepper powder and oil into the empty pot and cook over low flame until pork is cooked.
- Add clam water, bring to a boil, and then add tofu, clams and chopped onion.
- Now add garlic, green onion and boil again.
- Add salt and pepper.
- Last, crack raw egg into the pot and serve hot.
