Stock:
5 Cups of Water
12 Dried Anchovies
5 Cloves of Garlic
1/2 Medium Yellow Onion
1/3 Cup Kelp (Kimbop/Sushi wrappers can be substituted)
Ingredients:
2 Tubes Soft Tofu (or 2 regular packages of extra-silken tofu, if you can't find the soft tofu which can be hard without a Korean market)
2 Eggs
2 Green Onions
2-5 tbs Red Pepper Paste (or flakes) (also can be hard to find without a Korean market, which is the reason to substiute the flakes for the paste)
2-5 tbs Kimchi Juice
Sesame Oil
Kimchi
1/3 Cup Kelp (Kimbop/Sushi wrappers can be substituted)
Salt (to taste)
Instructions:
Stock: Put the water into a pot, remove guts from anchovies, chop onion, garlic, and kelp (scissors are good for cutting the dried kelp). Add items to water and bring to a boil. Boil for 10 minutes, then reduce heat and simmer for 20 minutes. Remove anchovies and kelp from the stock.
Preperation: Chop the kimchi into slightly smaller than bite sized pieces. Chop the green onions. Add the soft tofu to the stock and mash it up some with a spoon or whisk. Add the kimchi, kimchi juice and red pepper paste. Simmer for 5 minutes. Use scissors to cut the kelp directly into the stew, then cook until the kelp has softened. Add the eggs and cook until "over easy". Add the green onions and sesame oil. Salt to taste and enjoy.
Notes:
1: Korean meals are always served with a variety of side dishes. These include Sticky White Rice, Kimchi, Pickled Lotus Root, Soy Beans in Soy Sauce, and others but those are common sides (the rice and kimchi are almost mandatory).
2: Additions of thinly sliced beef (ribeye is prefered for texture and flavor, have the butcher slice to about double the thickness of coldcuts), and/or seafood (shrimp and scallions) are also commmon. To add these simply add them to the stew before the kelp and allow them to cook in the still simmering stew.
3: Serves 2-3 people, add a third egg if you're serving 3 people.
» Edited on: 2013-02-01 00:11:23