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Tofu Stew (soon-dubu)

Posted Jul 28 2009 11:38pm
Sorry I haven't posted in awhile! I've been really stressed out and it has affected my body *sigh*. Anyways, I'm posting another recipe that I had piled up.

If you need some guidance with the ingredients, you can check my Korean Cooking 101. ;)

2 tbsp. red pepper powder
1 tbsp. soy sauce
1/4 tsp. salt
chopped garlic
1 tbsp. anchovy broth, beef broth, or water
5 anchovies
1 dried seaweed/kelp
seafood mixture
1 package of soft tofu
1/8 tsp. sesame oil
1 egg
chopped green onion

Step 1:
In a small bowl, add the ingredients. You need red pepper powder, soy sauce, salt, garlic, and anchovy broth or water is just fine. Mix it and put it in the refrigerator. You can use it in 3 days and it's good for 2 weeks.

Step 2:
In a pot, make anchovy broth. You will need water, anchovies, and dried seaweed/kelp. Cook it for 15-20 minutes.
Then take out the anchovies and kelp (I use this later). Add the red pepper powder mixture we made in step 1.
Then add the seafood mixture and beef. I didn't add beef since it's not the most healthiest for my father. You can add anything else you want like oysters, mussels, etc...
After 10 minutes of cooking the seafood, add the soft tofu.
I used this, but you can use any soft tofu.
Towards the end of cooking, I added sesame oil and an egg. I cooked it for 5 more minutes then I topped it off with green onions and chopped up kelp I used for the broth. Now you can eat with rice and kim-chi! :)

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