I'm very partial to soups and this one was very tasty. Wendell got the recipe from here.
- 1 package (11 ounces) soondubu, 순두부 (extra soft/silken tofu)
- 2 ounces beef or pork (rib eye, sirloin, pork loin, or pork belly)
- 1/3 cup thinly sliced kimchi
- 1 scallion, finely chopped
- 1 teaspoon red chili pepper flakes (gochugaru)- add more for a spicier stew
- 1 teaspoon sesame oil (use a little more if using more gochugaru)
- 1 teaspoon minced garlic
- 1/2 teaspoon saewujeot, 새우젓 (salted shrimp) or salt
- pinch black pepper
- 1 cup anchovy broth* (or other broth or water)
- 2 to 3 tablespoons juice from kimchi
- 1 egg (optional)
- 1Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
- 2Stir-fry until the meat is almost cooked and the kimchi is soft, 3 - 4 minutes.
- 3Pour in the broth (or water) and juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
- 4Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew while it’s still boiling hot.*For anchovy broth, boil about 5 or 6 medium dry anchovies and 1 3-inch square dried kelp in 2 cups of water for 10 minutes.