So lately I’ve been feeling sort of .. blah.

Maybe it’s the season .. or Maybe I’ve been lacking some good ol’ fashion Korean comfort food.

Korean Soon Tofu Stew

 Let’s go with the latter. Because of this blah-ness, I decided to hit the Korean Market with my list.

I had a plan. A plan of making 3 different Korean dishes in the very near future.

Last night I started with a very simple (sorta) Spicy Tofu Stew/Soup and a bowl of brown rice. This is pretty typical fare in Korea and has made it’s way into mainstream eateries across the U.S.

The players

My list of ingredients:

1/2 sliced onion
1 small clove of garlic (minced)
1 tbs sliced ginger
a few pieces of thinly sliced beef
Korean hot pepper paste (고 추 장)
Korean hot pepper flakes (고 추 가 루)
1 can of chicken broth (in lieu of that standard anchovy and seaweed broth which is typical of the dish)
1/2 a pack of enoki mushrooms
Veges (I threw in what I had at home .. which included some asparagus, carrots, mushroom zucchini stirfry and kimchi)
Soon Tofu (that white tube in that there picture)
1 egg

Start out by frying up the onions and then add ginger and garlic (get those aromatics going). Then add in the hot pepper flakes. Stir it around. Cook it a bit. Add the can of broth then the Korean hot pepper paste. Boil it up for a few minutes and then add your vegetables. The thinly sliced meat will cook up very fast. Add that right before you add the tofu.

If you have one of those fancy stone pots (that you bought your first year in college thinking that you would make this type of dish every day of your life and you never actually used it but had the forethought to take it with you on every single move (even after the lid was partially chipped) because you knew that one day (15 years later) you would make this dish) please transfer and cook it up a bit on the stove. I’m not sure about starting the stew in the pot (although I’m pretty sure it is done all the time and I’m just a wimp).

Let it sit and boil up really good. Then crack an egg into the pot. Maybe sprinkle a bit of sesame seeds and a dash of sesame oil and .. OH yes .. a little sprinkling of sea salt sounds lovely.

Ready for close up .. in a red tray.

Finally, break out your fancy Korean chopsticks and spoon (again …one of those things you never used but your mom gave it to you when you left for college thinking that you’d actually use them when you decided to make this dish .. 15 years later) and serve with a bowl of brown (or white) rice. And if you’re actually eating with other people, let them use the fancy silverware. If you’re eating by yourself, carefully clean your utensils, put them back in the box and grab the wood chopsticks and every-day spoon.

Eat Well!