Prepare Soondubu Chiggae:
-This one starts a bit weird: mash some dried anchovies and seaweed to make a great stock base. I know that this may be out of the range of most Western kitchens, and so dissolving some regular stock powder would be okay. Mix with 3-4 cups of water
-Prepare your Asian spices and sauces: sesame oil, soy sauce, hot pepper paste and hot pepper powder (고추장 and 고추가루)
-Own soft tofu - this is very different from the regular firm tofu that we find. It's sometimes sold in tubes and should not hold shape on its own well at all
Cook:
-Set the water/broth to boil. Throw in some garlic, pepper powder and paste, a bit of soy sauce, and a hot pepper, as well as some ginger and sesame oil
-After a couple minutes of boiling, add the tofu and vegetables
-Let simmer for a long time, till it reaches a nice red level
Prepare Omelette Soup:
-Very finely dice green onion, garlic, carrot, and mushroom - about a tbsp of each
-Whisk two eggs with the vegetables, add a bit of salt and pepper, as well as some milk to fluff it
-Set a bit of water to boil in a small pot. You can add a bit of the stock powder that you used above. The volume of water should roughly be equal to the volume of the omelette solution
Tips:
-For the water for the soups, a Korean trick is to use the water that's had rice soaking in it. It's supposed to up the flavor.
-Enjoy with rice (obviously), kimchi, and a nice cold beer.
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