SOFT TOFU STEW HAEMUL SOONDUBU JjGAE ENJOY DAN:

SOFT TOFU STEW HAEMUL SOONDUBU JjIGAE by CHEF DAN:

Serves 3

INGREDIENTS FOR YANGNYUM (seasoning or spice)

Yields 3 tablespoons

3 teaspoon chili powder

1 tablespoon soy sauce

1 garlic clove, minced

1/2-teaspoon brown sugar

1 teaspoon oyster sauce

1 teaspoon sumac

1/4-teaspoon sea salt

1 tablespoon mirin or sake

Pinch of black pepper

INGREDIENTS:

9 clams

9 Penn Cove mussels

9 shrimp

1 bunch of green onions

1-(12.3 Oz) silken tofu

4 teaspoons sesame oil

1/2-cup water

1 egg

DIRECTIONS:

1.   Mix all the Yangnyum ingredients together, enough for 3-4 batches of soondubu Jjige.

2.   Heat pot with 3 teaspoons sesame oil over high heat when sizzling.

3.   Add 2 tablespoons Yangnyum, and garlic, fry until resembles a paste.

4.   Add 1/2-cup water.

5.   Add the clams, mussels, and, shrimp.

6.   Wait until the waiter starts boiling.

7.   Then add the soft tofu.

8.   Taste and season if necessary.

9.   Let boil 5 minutes.

10.                Add a pinch of pepper; crack an egg and 1 teaspoon sesame oil.

ENJOY DAN:                                                               BON-APPETITE