Sundubu Recipe

Last night was dreary and cold so Issay and I decided to cook up some Sundubu, his favorite Korean dish.

Sundubu consists of lots of Korean chili powder, clams, some pork or chicken, and mushrooms.

I based my recipe off of the one I found at My Korean Kitchen.

I used:
2 tbsp of Korean chili powder
1 tbsp oil
3 cloves of garlic, minced
1 chicken breast, cut into thin strips
1/2 onion, minced
2 sheets of konbu (dried seaweed)
1 1/2 lbs of live clams
2 cups hot water
1 pack of firm tofu, cut into 1 inch cubes
1 pack enoki mushrooms, cut into pieces
1 pack oyster mushrooms or button mushrooms, cut into pieces(we used shitake but the taste was a bit too strong)
2 stalks of green onion, minced
1- 2 tsp salt to taste
1 tbsp soy sauce
1 tsp sesame oil
1 tsp crushed black pepper

Soak the clams in a bowl of water with a tsp of salt so they spit up the sand for about 30 min. Drain, wash, and set aside. Soak the konbu in 2 cups water for 30 min. Reserve the water and cut up the soft konbu into thin strips.

Stir fry chili powder and garlic in oil till fragrant. Add the chicken and onions and stir fry till lightly browned. Add clams and stir fry. Add the hot water and water from konbu and bring to a boil.

Add the tofu and konbu and boil for a minute. Then add the oyster and enoki mushrooms and boil for a minute. Add green onion, salt, soy sauce, sesame oil, and black pepper. Boil for another minute. Serve over hot rice.

Before serving, crack a raw egg into the bowl and mix into the soup to make it creamy! Perfect for a rainy day.