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Silken tofu stew
Chef Sang Kim shares the Korean pantry staples you need to get you started!
SERVES
2
Ingredients
- 1 package soondubu (silken tofu)
- 1/3 cup ripe kimchi, thinly sliced
- 3 oz pork butt, thinly sliced
- 2 teaspoons gochugaru (Korean red chile pepper flakes)
- 1 teaspoon crushed garlic
- 1 tablespoon sesame oil
- 1 cup yuksu (anchovy and seaweed stock)
- 1/2 teaspoon saeujeot (salted baby shrimp)
- 1 scallion, finely chopped
- 1 egg
- Pinch of black pepper, to season
Directions
- Add meat, kimchi, chile flakes, garlic and sesame oil in a ttukbaegi (Korean earthenware pot) or small pot over medium heat.
- Stir-fry until the meat is cooked (three minutes or so).
- Pour the stock into the pot. Bring to a boil.
- Break up the tofu into large chunks and add to the pot.
- Add the salted baby shrimp and black pepper. Cook for three to four minutes.
- Remove the pot from the heat, toss in the chopped scallion.
- Crack an egg over the stew.
- Ladle out into soup bowls and serve. Enjoy!
