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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.

6 comments:

talich said...

Mix cooked rice into the soup?

那我喝粥好了。

Jun said...

基本上就是汤泡饭。在韩国店里,一人发一个长柄金属勺,取半勺白饭,在汤里浸一浸,吃下去。我嫌麻烦,就直接倒半瓢白饭在汤里。另一次则是往里倒一袋乌冬面,跟火锅差不多。总觉得需要有点淀粉才算一顿饭...

talich said...

可能我是北方人,总觉得这种情况下啃个烧饼更舒服:一个稀烂,一个有嚼头。

乌冬面可能还行,这玩意不太容易烂。

我现在做炸酱面已经改用乌冬面了。

CAVA said...

冬天我也经常弄个大酱汤,再煮一锅饭,就好了。吃下去特别舒服。

no-one said...

我一直在寻找好看的石锅。总觉得这东东吃的就是石锅的感觉..

Jun said...

石锅和砂锅应该是差不多的道理,传热速度慢,所以上桌之后还要滚一会儿,热腾腾的。

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