- 1 Tbs. Gochugaru(Korean red pepper flakes)
- 1 Tbs. sesame oil2 cloves garlic, chopped
- 1/4 of yellow or white onion, small diced (approximately 1/4 cup)
- 2 green onions, divided white and green part, chopped
- 3 fillets of anchovy in olive oil
- 4 oz. beef chuck, cut into 1/2-inch cubes
- 1/2 cup fermented kimchi, chopped
- 1 1/4 cup beef stock or Korean ultimate stock
- 1 tsp. salt
- 11 oz. silken tofu
- 1 egg
- Salt and pepper to taste
- In a Korean clay pot (Ttukbaegi) or thick bottom pot, combine gochugaru, sesame oil, garlic, onion, white part of green onion and anchovy. Place over medium low heat stove and let it infuse their flavor for about 5 to 7 minutes. Stir occasionally.
- When oil starts bubbling and anchovy melted into oil, increase heat to high; stir in beef and cook for 3 to 5 minutes and add kimchi. Stir everything together and cook until kimchi is soften, about 3 minutes.
- Pour beef stock and add salt to season. Bring it to hard boil.
- Add silken tofu carefully and break down tofu a little, not too much. Bring it to hard boil and let them boiling for 2 to 3 minute so all the flavor will be combine together.
- Sprinkle chopped green part of green onion and crack 1 egg middle of soup. Sprinkle some salt and pepper on top of egg to taste. Let it keep boiling for 1 minutes and serve immediately. In Korea we always serve silken tofu soup while it’s boiling with a bowl of rice and other Korean side dishes, banchan. Enjoy!
- Prep Time: 5 mins
- Cook Time: 25 mins