INGREDIENTS 材料 (Serves 4)

2 soft tofu (Korean soon tofu available in Korean market)

thinly sliced beef (optional)

4 raw oysters (raw or frozen)

8 clams (fresh or frozen)

4 prawns (shelled, leave tail on)

1/2 cup Kimchi (for extra Oomph!)

2 shitake mushroom (sliced)

1/2 cup bean sprouts (rinsed)

1 jalapeno (sliced)

1 cup Anchovy stock or water (stock is preferred for good flavor)

1 tbsp salted shrimps (available in Korean market) optional

1/2 green onion (sliced thinly)

1/2 tbsp gochujang (add if prefer 5 stars hot)

1/8 tsp sesame seed oil

1 tsp fish sauce

2 tbsp sauce for Korean spicy soup (see below)

 

 

Sauce for Korean spicy soup

1 tbsp fine hot pepper powder

1 tbsp coarse hot pepper powder

1 tbsp soy sauce

1/4 tsp salt

1 tbsp minced garlic

1 tbsp anchovy stock

 

Mix all ingredients in a bowl.  Sauce can be kept up to 3 days in refrigerator.

 

METHOD 做法

(1)  In a Korean soup pot, add 1 cup anchovy stock (do not use too much water!) and sauce.  Boil over high heat for 10 mins.  Add all ingredients except jalapeno, green onion, egg and tofu.

(2)  Boil until everything is cooked.  Add tofu and break it up with spoon.  Add jalapeno and boil for another 3 min.

(3)  Taste to liking.  Add fish sauce and sesame oil.

(4)  Crack an egg in the soup, and turn off the heat.

(5)  Stir the egg before serve.  Enjoy hot!

 

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