Kimchi Soft Tofu Stew (kimchi sundubu-jjigae: )

Inspired by my favorite Korean lady chef at Maangchis Real Korean Cooking! www.Maangchi.com
by Bob Levin, *Eat Life Before Life Eats You! www.BobLevin.org
Thursday, February 26, 2015 [Last update: 02.27.2015, 8:00 AM PST]

Ingredients:
1 Pack Extra Soft Tofu spooned in at end.
2 Cups Mixed Seafood, squid, mussels, shrimp, clams, cuttlefish, etc.
1 Cup Cabbage Kimchi chopped into bight size pieces.
1 Cup Zucchini chopped into bight size pieces.
1 Cup Onion chopped into about quarter inch square pieces.
1 Green Onion chopped into half inch angled pieces.
1 Korean Pepper chopped into half inch angled pieces.
1 Chicken Egg when finished cooking and soup is boiling, turn off burner, add raw egg.
1 TSP Salt
1 TSP Black Pepper
1 TSP White Pepper
1 TBSP Sugar
Anchovy Stock:
6 Cups of water
8 Dried Anchovies with heads and guts removed.
3 Dried Mushrooms rinsed then added to stock.
10 Dried Shrimp
1 Cup Dried Squid
5 Thin Slices of Korean Radish
1 Dried Kelp a piece about the size of your hand.

Hot Pepper Paste Seasoning:

2 TBSP Red Pepper Flakes
1 TBSP Soy Sauce
1 TBSP Minced Garlic
1 TSP Sesame Oil
1 TSP Minced Ginger [peel by scrapping with a metal spoon.]
Salt & Black Pepper to Taste
1st Evolution:
Make the Anchovy Stock. In a cooking container add Dried Squid, Kelp, Korean Radish
slices, Dried Mushrooms, and water. In a stainless filter basket add Dried Anchovies,
Dried Shrimp and peeled raw Shrimp Shells. 30 Minutes total cooking time by boiling ten
minutes and simmering twenty. *Then discard the contents of the filter basket and
Korean Radish. Keep the Dried Squid, Dried Mushrooms and Kelp. They are edible and
should be sliced and chopped before adding back to the stew. The Kelp can also be made
into another side dish.
2nd Evolution:
Make the Hot Pepper Paste Seasoning and set aside.
3rd Evolution:
Rinse Seafood off with water for ten seconds, drain and set aside.
4th Evolution:
In another heated pan add Cooking Oil, Onions, Seafood, Zucchini, Kimchi, Korean
Pepper, Salt, Sugar, Black Pepper, White Pepper, and cook five minutes.
5th Evolution:
Add Anchovy Stock to just below the surface level of the ingredients and bring to a boil.
Add the Hot Pepper Paste Seasoning. Add soft tofu and cook one minute. Add raw
Chicken Egg to the center of the serving bowl of boiling hot stew. Add Green Onions on
top.
Notes:
Cook rice with peas and prepare a couple side dishes.