Ingredients
- 1 palm-sized piece dried kelp
- 3 dried shiitake mushrooms
- 5 dried anchovies
- 1/2 small onion, cut into large chunks
- 3 cups water
- 1 teaspoon vegetable oil
- 1/2 cup pork belly, sliced into strips
- 1 clove garlic, minced
- 1 tablespoon Korean red pepper paste (gochujang)
- 3 tablespoons Korean red pepper powder (gochugaru)
- 1/2 teaspoon sugar
- 3 tablespoons soy sauce (or fish sauce)
- 1 cup frozen mixed seafood (or any combination of your favorite seafood)
- 1 tube soondubu (silken soft tofu – use 1 tube per person)
- 2 stalks green onion, sliced into 1″ pieces
- 1 teaspoon sesame oil
- 1 egg
- Rice, for serving
Instructions
- First, make the stock: Rinse the dried kelp and dried mushrooms under cold water to remove any dust. Add to a medium-sized stockpot. Remove the head and intestines from the dried anchovies, rinse under cold water and add to the pot. Add the onion and water. Cover, bring to a boil on high heat and boil vigorously for 5 minutes. Reduce the heat to a simmer and cook for another 20 minutes.
- Remove the mushrooms and set aside to cool. Strain the stock and set aside until ready to use. Once the mushrooms are cool, slice into strips.
- Heat a Korean stoneware pot over medium-high heat. Add the pork belly and saute until lightly browned. Add the garlic and reserved sliced mushrooms and cook for 1-2 minutes.
- Add the red pepper paste, red pepper powder, and sugar. Stir to combine then quickly add 2 cups of the reserved stock. Add the soy sauce. The pot should be fairly full.
- Bring back to a boil and cook for 5-6 minutes over medium-high heat.
- Add the seafood, stir, and cook for 2-3 minutes.
- Cut the tube of tofu in half and squeeze into the stew. Break it up slightly (but not too much) to submerge.
- Sprinkle the green onion over the top and drizzle with sesame oil.
- For each person, crack an egg into the stew and serve immediately while hot and bubbling, with a bowl of rice on the side.
Recipe by: Vijay Nathan
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