Recipe: Soondooboo Jjigae!

Korean stew with dried anchovy/shrimp broth, kimchi, pork, soft tofu, clams and some veggies. [1|2]

main ingredients

100 G soft tofu (3.5 oz)
150 G pork (5.25 oz, sliced)
8 X clams
1 X red chili (sliced)
8 X fresh or frozen shrimp
2 X dried anchovy
1 X egg yolk
2 X scallion (roughly sliced)
1 CUP kimchi (1:1 ratio to pork, sliced)
2 CUP water
1/2 CUP dried shrimp
1 TBSP sesame oil (pressed from toasted seeds)
2 TBSP chili flakes

marinade ingredients

1 TSP soy sauce
1 TSP ginger
1 TSP garlic
1 TSP sesame oil (pressed from toasted seeds)

directions

-slice pork and marinate with marinade ingredients for at least 30 min
-heat pot, bring 2 cups of water to boil, add dried anchovies/shrimp, simmer for 10 min
-heat and oil pan, saute pork and kimchi until the pinkness of the pork is gone
-add anchovies/shrimp broth to pan, spoon tofu into the stew, add half the scallions and chili
-simmer for a few minutes, bring to boil and add clams, shrimps, chili and scallions
-transfer piping hot and bubbling to a bowl, serve topped with egg yolk and a drizzle of sesame oil