Sunday, May 4, 2008

Soon Tofu



INGREDIENTS PREP AMOUNT
Oil
2 tablespoons
Garlic minced 2 tablespoons
Korean pepper powder
1 tablespoon



Beef stock
4 cups
Cabbage kimchi shredded 1 cup
Soy sauce
1 tablespoon
Soft tofu cut into 1" cubes 4 cups (2 pounds)
Clams chopped, with juice 1 cup



Scallions chopped 3-4
Sesame oil
1 tablespoon

METHOD

Basic Steps: Sauté → Simmer → Garnish
  1. Heat the oil over medium flame in a clay hotpot or large saucepan. Add the garlic and pepper powder and saute until garlic just starts to brown.
  2. Add the beef stock, kimchee and soy sauce. Bring to a boil, lower heat and simmer 10-15 minutes until the kimchee softens.
  3. Gently stir in the tofu and clams with their juice. Adjust seasoning with soy sauce and Korean pepper. Simmer another 5-10 minutes.
  4. Sprinkle with scallions and drizzle with sesame oil. Serve piping hot in bowls with steamed rice.
Review:

This traditional Korean dish is a delicious way to eat the nutritional food, Tofu. This soup can come in non-spicy, mild, and spicy flavors. Also, the clams can be substituted with other meats or taken out for all the vegetarians out there. Lastly, I recommend adding a raw egg to the soup when its boiling to give it some extra flavor.

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