Soft Tofu Soup (Soondubu jjigae - 순두부찌개)

Studying is so hard after coming back from spring break. I feel like a lazy bum. Sleeping for 8 hours a day, catching up with all my TV and just lying around doing nothing. We're in pathophysiology class and I'm obviously not concentrating and updating my blog! Also, I can't understand our professor...she sounds... Polish?? It sounds like she has a thick beard over her mouth :\

Since we have mucho amounts of time, we've been cooking up a storm! We're also planning to make some NY pizza in the near future. So look out for that. Although, we're still arguing about the use of whole wheat flour and low fat cheese. Bubz likes it fat and by that I mean 100% fat. Gross.

I'm glad I have cooking power over everything. Yea, I wear the pants like that :D
BOSS

Soondubu Jjigae - 순두부찌개
- Loosely adapted from Aeris Kitchen

Ingredients

Dashi broth

1. Big piece of kelp (dried seaweed)

2. 8 Anchovies

3. 2-3 cups of water

Starting to fry

1. 1 tbsp of oil (mix of sesame oil + olive)

2. 1/2 tbsp of minced garlic

3. 1/2 onion sliced

4. 1/2 tbsp korean chili powder (or more!)

5. Small palmful of meat (if you want/ or you can make it vegetarian)

6. 1/2 zucchini

7. 1 tbsp Yoondu (soysauce)

Soup stuff to boil

1. 1/4 cup kimchi + 1/2 cup juice

2. 1 pack soft tofu

3. handful of frozen seafood (or fresh, or optional)

4. 1/2 pack of enoki mushroom

5. 1/2 chili (optional for extra kick)

6. 1 stalk of green onion, salt (optional), pepper

7. EGG

Get out two pots! In one pot start the dashi broth by boiling the kelp, anchovies and water for 15-20 mins. Or if you're lazy like us and you don't want to wash another pot, you can do this stage when you start to add the kimchi, tofu to the soup. (I'll let you know).

In the other pot, heat up the oil, fry up the garlic and onion until fragrant. You can choose to add meat or not. We used a few slices of samgyupsaal (pork belly) but you can just omit that and keep it veg. Fry up your zucchini for 3 mins, add in your chili powder, and soysauce or yoondu.

Add your dashi broth that you've prepared or add in the ingredients for the dashi broth if you don't mind having fishes floating around. I use this sieve thing that I can just put in the pot and lift up. I'll post a picture of this later!

Anyway, after you add your broth, add in the kimchi and juice and boil for 3 mins. Add the frozen seafood (optional). Boil another 3min. Add in the tofu and chili. Again wait 3. Finally add in your mushroom and green onions. Add salt and pepper to taste!

And then.... crack in your egg. We like to do it while it's still boiling because we can't stand raw eggs.

But popping the yolk into the soup is sooo delicious. Enjoy with rice and ban chan!