Korean Kimchi Soft Tofu Stew Recipe 豆腐煲 CiCi Li -Asian Home Cooking Recipes

Korean soft tofu. First, add 3 cups of water in a pot. Then, 1 dried kelp, a handful of dried anchovies, and 5 dried shiitake mushrooms. Boil it for 30 minutes. After it has reached the boiling point, turn to low heat. Take out the ingredients and you have yourself a pot of anchovy stock. In another pot, add 1 tablespoon of sesame oil and 3 ounces of pork belly. Cook at medium-high heat until golden. Take it out and put aside. Now with the pork oil in the pot, we're going to introduce half of an onion and cook until soft. We're going to add 3 cloves of minced garlic and stir fry until this amazing aroma permeates. Then add 3 ounces of kimchi, the pork belly, and mix well. Pour the anchovy stock in the pot. Add 2 tablespoons of Korean chili flakes. If you like it spicy and hot, add more. 1 teaspoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and a pouch of Korean silken tofu. Break the tofu into big chunks. Cover the lid and cook until boil. At this point, heat up a clay pot and transfer the tofu in it. The clay pot is going to make everything taste so much better, harder, and maintain the temperature for longer. Add some scallions, and lastly, an egg. This is what I call seasy-licious. you