soondooboo jigea

i love korean food :-) it is all so yummy, ever since we watched Da Chang Jin on TV (long time ago) we just HAD to try out korean food! to our surpirse, it was extremely yummy! we often go to Tok Su Gong cos the boss is a korean lady who is really nice. the food there is authentic & taste better than Korean House. so i'm making soondooboo jigae today... soondooboo is the type of beancurd used, similiar to japanese silken tofu & jigae is soup, or stew...

i needed beef broth cos i dun wanna use pork... i boiled this yesterday...

the beef broth today

remove all oil

poggi kimchi - poggi is whole & mat is cut kimchi, basically ingredients are the same but you pay extra RM2 for the cutting!

extra kimchi

roughly chop the kimchi & add it to the beef broth... add some kimchi juice too :)

leeks - sliced

silken tofu - the soondooboo :)

the original recipe called for 8 clams, but what difference would 8 clams make? i use froze, deshelled clams, never use canned, they suck!

add gochukaru - korean chili powder

& gochujang - korean chili paste

let it boil till volcano like then turn off the fire

crack in an egg & close the lid

serve immediately! shit la, the steam got onto my leica lens!

then stir to make sure the yolk mixes with all the rest of the soup :)

so simple, yet so yummy!

i like soondooboo jigea a lot, compared to kimchi soup, i like it more ^^ a simple korean meal would just consist of this soup & a bowl of white rice with banchan :)