Lita Eats

Ingredients

• 1 package (340g) sundubu (extra soft/silken tofu)
• ⅓ cup thinly sliced kimchi
• 85g pork or beef (thinly sliced)
• 1 to 3 teaspoons red chili pepper flakes (gochugaru) – adjust for spiciness
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil (use a little more if using more gochugaru)
• 1 cup water or anchovy broth (see note)
• 2 to 3 tablespoons juice from kimchi
• ½ teaspoon saewujeot (salted shrimp) or salt to taste
• Pinch of black pepper
• 1 scallion, finely chopped
• 1 egg (optional)

Methods

1. Prepare the Ingredients:
   • Slice the pork or beef into thin strips.
   • Thinly slice the kimchi.
   • Mince the garlic and chop the scallion.
2. Cook the Meat:
   • In a pot, heat the sesame oil over medium heat.
   • Add the sliced meat and cook until browned.
3. Add Flavors:
   • Stir in the minced garlic and red chili pepper flakes (gochugaru). Cook for another minute until fragrant.
4. Combine Ingredients:
   • Add the sliced kimchi and cook for 2-3 minutes.
   • Pour in the water or anchovy broth and the kimchi juice. Bring to a boil.
5. Add Tofu:
   • Carefully add the sundubu (silken tofu) to the pot. Gently stir to combine. Be careful not to break the tofu too much.
6. Season:
   • Season with saewujeot (salted shrimp) or salt, and a pinch of black pepper. Taste and adjust seasoning if needed.
7. Simmer:
   • Reduce the heat to low and let the stew simmer for about 5-10 minutes, until heated through and flavors meld together.
8. Optional Egg:
   • If using an egg, create a small well in the center of the stew and crack the egg into it. Cover and cook for an additional 2-3 minutes, until the egg is cooked to your liking.
9. Finish and Serve:
   • Garnish with finely chopped scallion.
   • Serve hot with steamed rice and enjoy!

Note:

• Anchovy Broth: To make anchovy broth, simmer a handful of dried anchovies in water for about 10 minutes, then strain.