Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew) Recipe

Ingredients (16)

• 1/2 carton extra-silken tofu, roughly 5 ounces
• 2 tablespoons vegetable oil or cooking fat
• 1 ounce ribeye steak, sliced thinly across the grain
• 1/4 to 1/2 cup vegetables (seasonal)
• 2 teaspoons soondubu paste, or to taste (recipe below)
• 1 cup meat or vegetable stock
• Seafood, optional (4 clams, a handful of chopped squid, or 3 medium-size shrimp)
• 1 large egg
• 1/4 tsp salt
• Thinly sliced green onions as a garnish
• Rice as an accompaniment
• 2 tablespoons coarse hot pepper powder
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1 teaspoon minced garlic
• 1 tablespoon beef broth, fish sauce, or water