Saturday, January 1, 2011
Fast food recipe: Sundubu
Recently I made a fortunate discovery at the local Korean supermarket: packaged Sundubu soup base.
Boil water or beef broth, add soup base, add soft Tofu (comes in tubes), add mushrooms (enoki is a must, but I also throw in whatever other types I can find), add an assortment of seafood (e.g., a bag of frozen mixed seafood, also from the Korean market), let stew for a while, and add a raw egg on top at the end. I like to stir in a bunch of watercress before taking the pot off the stove.
Mix cooked rice into the soup for a complete meal.
Stone pot optional. Pickled Korean vegetables optional.
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