10 ounces soon-tofu (special tofu for
soon-tofu can be found in Korean grocery stores)
2 ounces rib eye beef, thinly sliced
4 raw oysters (fresh of frozen)
2 littleneck clams, scrubbed
1 cup beef broth (or water)
1/2 scallion, roots trimmed and chopped into
rounds
1/8 tsp Asian sesame oil
1 egg
2 tbsp of
tofu sauce |
Method :
In a small pot, add beef broth and sauce and
boil over high heat (to control the spiciness of the dish, add half the
sauce first and increase to taste). Once it starts to boil, add beef,
oysters, and clams and continue to boil until everything is fully cooked
(about 7 minutes). Skim any foam with a spoon and then add tofu and
continue to boil another 5 minutes. Make sure to stir often to keep the
tofu from sticking to the pot. Add scallions, sesame oil, and egg. Gently
sink the egg into the stew. Turn off the heat and serve as desired.
Serve 1
Soon-tofu means
"soft tofu" in Korean. It is one of the best-known Korean dishes in
America, and should always be served with a bowl of rice.
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