Sundubu Chigae

Name: Sundubu Chigae
Ingredients: 30 g anchovies; 1 piece kelp; 200 g clams; 100 g pork; 200 g kim chee; 2 tablespoons chili powder; 30 g scallions; 800 g soft tofu; 12 onion, chopped; 1 tablespoon minced garlic; 1 tablespoon oil; red pepper powder, to taste; salt, to taste; pepper, to taste; 1 egg

15 ingredients

10 steps

Ingredients

30 g anchovies
1 piece kelp
200 g clams
100 g pork
200 g kim chee
2 tablespoons chili powder
30 g scallions
800 g soft tofu
12 onion, chopped
1 tablespoon minced garlic
1 tablespoon oil
red pepper powder, to taste
salt, to taste
pepper, to taste
1 egg

Directions

1

Fill a stone pot with water, and boil anchovies and kelp.
2

Add clean clams and allow to cook until done.
3

Remove clams, and strain anchovies and kelp, reserving all liquid for use.
4

Dice the pork, and cut the kimchi into small dice.
5

Trim your green onions and cut them into 5-6cm lengths.
6

Put kimchi, pork, red pepper powder and oil into the empty pot and cook over low flame until pork is cooked.
7

Add clam water, bring to a boil, and then add tofu, clams and chopped onion.
8

Now add garlic, green onion and boil again.
9

Add salt and pepper.
10

Last, crack raw egg into the pot and serve hot.