Soft Tofu Stew

Ingredients:

• 12 dried anchovies
• 1 pc kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
• 1 lb of beef (thinly sliced), 1 cup of seafood mixed, 3 pieces shrimp(optional)
• 2 pcs. green onions, 1 green chili pepper
• 4 tbsps chili powder
• olive oil, sesame oil, 2 tubes of soon du bu (korean extra soft tofu)
• 1 3/4 tbsp of (squid sauce/fish sauce)
• 1 egg
  

Prepare stock to make tasty Soon du bu:

1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.


2. Add half onion, some dried kelp (about 1 piece), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.


3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.


4. Set aside the stock and take out the mushrooms and chop them into small pieces.


5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.


6. Chop 100 grams of beef and put it into the pot and stir it.


7. Add the chopped shiitake mushroom and stir it.


8. Add 4 tbsps of chili powder and keep stirring.
   


9. Pour 2 cups of the stock you made.
   


10. Add 1 cup of mixed seafood and 3 shrimp.


11. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.


12. When it boils, add 2 chopped green onions and 1 green chili pepper.


13. Crack egg and drizzle some sesame oil before serving.

*Thanks Maangchi for the directions*