Soft Tofu Stew (Korean Soondubu)

Ingredients

• Beef (either pre cut or get ribeye)  cut into small pieces
• pork belly (cut into small pieces)
• green onion
• 1 large onion
• 1/4 cup dried kelp
• 1/4 cup dried anchovies
• garlic (6-8 cloves)
• 1/4 cup shitake mushrooms
• red pepper flakes
• salt
• fish sauce
• green onion

Directions

1. Make the dashi (broth).  Put 1/4 cup of dried kelp, 1/4 cup anchovies, rough chopped onion and 1/4 cup dried shitake mushrooms in a pot with drinking water and boil for 15-20 minutes.
2. Make a paste with 2 tbsp of minced garlic, 1 tsp or more if you want more spicy of the red chili pepper flakes, 1 tsp salt (add more later to taste).
3. In a heavy pot (stone pot is best), saute the pork belly with 2 tbsp of sesame oil.  Add beef, clams, or kimchee.  Stir fry until it’s all cooked through.  Add whatever veggies you want (i.e. zucchini, enoki mushrooms) and keep frying.
4. Add tofu (1-3 blocks depending on how much your making).  Chop up the tofu into 1×2 in squares and throw in.  Add the garlic salt and pepper paste.  Stir more.  Add the dashi and keep stirring.  Cook for 10 minutes.
5. Add additional salt to taste and also 1-2 tbsp of fish sauce.  Crack an egg and wait 3-5 minutes and then stir slowly.
6. Add chopped green onions on top.  Stir a bit more.  Serve in a bowl and drizzle 1-2 tbsp sesame oil.