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Bob Levin-Kimchi Soft Tofu Stew
Bob Levin-Kimchi Soft Tofu Stew
Inspired by my favorite Korean lady chef at Maangchis Real Korean Cooking! www.Maangchi.com
by Bob Levin, *Eat Life Before Life Eats You! www.BobLevin.org
Thursday, February 26, 2015 [Last update: 02.27.2015, 8:00 AM PST]
Ingredients:
1 Pack Extra Soft Tofu spooned in at end.
2 Cups Mixed Seafood, squid, mussels, shrimp, clams, cuttlefish, etc.
1 Cup Cabbage Kimchi chopped into bight size pieces.
1 Cup Zucchini chopped into bight size pieces.
1 Cup Onion chopped into about quarter inch square pieces.
1 Green Onion chopped into half inch angled pieces.
1 Korean Pepper chopped into half inch angled pieces.
1 Chicken Egg when finished cooking and soup is boiling, turn off burner, add raw egg.
1 TSP Salt
1 TSP Black Pepper
1 TSP White Pepper
1 TBSP Sugar
Anchovy Stock:
6 Cups of water
8 Dried Anchovies with heads and guts removed.
3 Dried Mushrooms rinsed then added to stock.
10 Dried Shrimp
1 Cup Dried Squid
5 Thin Slices of Korean Radish
1 Dried Kelp a piece about the size of your hand.