Feel free to ask me any questions if you need help.
Recipe:
• 1 package 12 ounces sundubu (extra soft/silken tofu)
• 1/3 cup thinly sliced kimchi
• Any seafood you'd like to include
◦ Shrimp
◦ Crab Sticks
◦ Fish Cakes
• 1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil use a little more if using more gochugaru
• 1 cup water or anchovy broth
• 2 to 3 tablespoons juice from kimchi
• 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
• pinch black pepper
• 1 scallion, finely chopped
• Sweet potato noodles
• Half of white onion diced
INSTRUCTIONS
• Cut the kimchi into small thin strips. Add the kimchi, onions, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
• Stir-fry until the onion becomes translucent, 3 - 4 minutes.
• Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
• Add the seafood to cook (I like to cook it just enough and take them out so it doesn't overcook and add them back at the end)
• Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.
ANCHOVY BROTH:
• 10 - 12 medium to large dried anchovies
• 2 pieces of dried dashima about 3-inch squares
Prepare the dried anchovies and dashima (about 3-inch squares). Soak them in 6 - 8 cups of water in a medium size pot (3 Qt) for at least 20 minutes, if you have time. Then, bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Strain the liquid to remove anchovies and dashima from the stock.