Thank you for the interest with this dish, and please let me share my recipe here:
Ingredients:
- Pork shoulder cubes (2 table spoons)
- Chopped garlic (2 cloves)
- Kimchi (2 table spoons)
- Korean chili powder (1.5 table spoon)
- Sesame oil (1 table spoon)
- Anchovy stock (300 ml)
- Kimchi juice (1 table spoon)
- Salt (a pinch)
- Extra soft tofu (about 200g)
- Chopped green onion (a pinch)
- One egg
Process:
- First you will need to find a cookware that you can pan fry some of the ingredients but it’s also deep enough for the 300ml anchovy stock.
- Put in Sesame oil, chili powder, kimchi and pork shoulder into the pot and pan fry them for about 3 mins in high heat.
- pour in boiling hot anchovy stock into the pot (Has to be boiling)
- Add the kimchi juice
- You can also add some frozen seafood now (optional)
- Wait until it’s boiling again, add the tofu.(I recommend to use a spoon to scoop some thinner pieces, not too chunky)
- Wait until the tofu are fully cooked, give it a taste and add in some salt to your own taste
- Turn off the heat and add in the raw egg and some chopped green onion to finish.
Enjoy 😊