Kimchi Soft Tofu Soup

김치순두부찌게 [Kimchi-Soon-Tofu-Jjigye]

Here is our soup du jour! I love the look of a raw egg in my ttukbaegi, a traditional Korean hot pot. Ttukbaegi makes a perfect cooking and serving ware for most Korean guk (soups) or jjigye (stew), as it naturally retains heat for a long time and keep foods warm until you finish. Soon after taking this photo, we buried the egg under the tofu so that it slowly cooks while we spoon off tofus from the top. Enjoy~ :D

For 2 servings

Soup Broth:
dry anchovies (6)
dry kelps (2)
water (1 cup)

Seasoning:
red pepper oil (1 tbl)
chili powder (1 tbl)
sesame oil (1/2 tbl)
garlic (3, minced)
salted shrimp sauce (1/2 tbl)

Other:
clams (2-3)
onion (1/4 cup, chopped)
kimchi (1/4 cup, chopped)
mushrooms (2, sliced)
scallion or leek (1/2 stalk, sliced)
jalepeno and/or red pepper (1/4, sliced)
soft tofu (1 pack)
egg (1, raw)

1.

Bring dry anchovies and dry kelps to boil in water.

2.

In a separate pot, preferably a ttukbaegi, glaze with red pepper oil and add chili powder. Then stir fry chopped onions and minced garlic.

3.

Add sesame oil to sizzling pot from Step 2 and add chopped kimchi and clams together. Stir.

4.

Add 1/2 cup of anchovy and kelp broth from Step 1 to the sizzling mix of kimchi and seasonings in Step 3. Add soft tofu soon after. (In the picture, I switched the pot to avoid spillover...)

5.

Add other vegetables like mushrooms, scallion and some slices of chili if you prefer spicy.

6.

Season the soup with salted shrimp sauce and bring the soup to boil.

7.

Remove from heat. Add a raw egg on top before serving.

Related Recipe:
Soft Tofu Soup