10 ounces soon-tofu (special tofu for
soon-tofu can be found in Korean grocery stores)
3 ounces diced kimchi
2 ounces soybean sprouts, rinsed and drained
1.5 cups 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 water broth, sauce and
kimchi and boil over high heat (to control the spiciness of the dish, add
half the sauce first and increase to taste). When the mixture has been
boiling for about 7 minutes, add soybean sprouts. Boil for another 3
minutes and then add tofu. Continue to boil another 5 minutes. Skim any
foam with a spoon and 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 served as desired.
Serve 1
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