What kind of soup was it?? Korean Stew?!
Answers: So a long time ago..way back in the day... I went to a Korean Tofu Restaurant and ordered stew. After we ordered they brought us a tray with different condiments seaweed, raw eggs, and other stuff... so I want to find another place close to Stanton, CA that has the similar type of food. And how do I eat it? how do i order? Thanks...
Was it like a rice dish with all those condiments or more like a gumbo?
The rice dish with condiments including egg is called BiBimBap and the soup that i THINK you are referring to (because it is one of the most popular) is Kimchi Jjigae. it could also be ShinSunOrro which is lots of veggies and eggs and sometimes meats with a broth like stew... It's hard to know exactly what stew you mean from what you described.
Most Korean restaurants (actually, every Korean restaurant I've ever been to) will bring you all those little trays before your meal with pickled radish, kimchi, seaweed etc.
See which one comes close: I believe it is the first one, see the VARIATIONS
Soon Tubu Jjigae
(Korean spicy tofu stew)
Oil 2 Tbsp
Garlic minced 2 Tbsp
Korean pepper powder 1 Tbsp
Beef stock 4 cups
Cabbage kimchi shredded 1 cup
Soy sauce 1 Tbsp
Soft tofu cut into 1" cubes 4 cups (2 lbs)
Clams chopped, with juice 1 cup
Scallions chopped 3-4 each
Sesame oil 1 Tbsp
Heat the oil over medium heat in a clay hotpot or large saucepan. Add the garlic and pepper powder and saute till garlic just starts to brown.
Add the beef stock and kimchee and soy sauce. Bring to a boil and then lower heat and simmer 10-15 minutes till kimchee softens.
Gently stir in tofu and clams with their juice. Adjust seasoning with soy sauce and Korean pepper. Simmer another 5-10 minutes.
Sprinkle with scallions and drizzle with sesame oil. Serve piping hot with steamed rice.
VARIATIONS
Add some thin sliced pork or beef along with the garlic and pepper powder if you like.
Eliminate the clams and use vegetable broth if you'd like a vegetarian version.
Sometimes an egg is cracked over the dish at the end and allowed to poach in the stew
\Yukkae Jang Kuk (Korean) Beef Stew
1 kg skirt or flank steak
2 ts salt
1/2 ts ground black pepper
24 spring onions, sliced
1 ts sugar
125 g rice vermicelli
2 tb sesame oil
2 ts chilli powder(or to taste)
2 eggs, lightly beaten
Put whole piece of steak into saucepan with salt, pepper and just enough water to cover. Bring to the boil, cover and simmer until steak is very tender. Allow to cool, then shred with fingers into fibres. Return to the pot, add spring onions and sugar and simmer for 10 minutes. While simmering, soak rice vermicelli in hot water for 10 minutes, then drain. Add to simmering pot. Mix sesame oil and chilli powder together and add to stew. The rich red oil will float on top. Drizzle the beaten eggs into the bubbling stew, stirring so that it cooks in shreds. Serve with hot white rice.
Perhaps one of these:
DDEOK GUK (Rice cake soup)
Ingredients: 1/2 cup ddeokguk ddeok (thin sliced rice cake)
1/4 cup myeolchi (dried anchovy), 6 cups water
2 green onions, chopped, 4 oz beef, thin julienne
1 egg, mixed, 2 sheets seasoned gim (dried seaweed), crushed
1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/8 tsp sugar
1/8 tsp pepper, 1/8 tsp minced garlic, 1/4 tsp salt
Put ddeok **** ddeok (thin sliced rice cake) in a cold water for 30 minutes.
Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef. Set aside.
In a pot, add cold water and myeol chi (dried anchovy), bring to a boil, reduce to simmer for 5 minute.
Take out myeol chi (dried anchovy).
Add ddeok **** ddeok (thin sliced rice cake), bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender.
Add green onions.
Pour the egg in a little at a time. Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)
Garnish with sauteed beef and some gim.
MANDOO GUK (Korean dumpling soup)
Ingredients: 20 dumplings, 4 oz beef, 2 green onions
1/8 tsp soy sauce, 1/8 tsp sesame oil
salt, pepper, 6 cups water, 1 egg, mixed
1 sheet seasoned gim (dried seaweed, nori), crushed
Put a pot on a medium heat stove.
When the pot gets hot, saute beef with soy sauce and sesame oil. Add water, bring to a boil.
Put dumplings in. Cook for 3-4 minutes just before dumplings cooked completely.
Add green onions.Season with salt and pepper.
Spread egg, don't stir immediately.
Put in a bowl. Garnish with kim.
SOONDOOBOO JJIGAE (Soft tofu stew) Recipe
Ingredients: 1 pack soon doo boo (soft tofu)*
8 small clams - cleaned, 4 oz pork (or beef) - sliced
1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced
2 green hot chilies - sliced, 2 green onions - sliced
1 egg york, 1 tbsp go choogaroo (Korean chili powder)
1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger
1 tsp soy sauce, 1/2 tsp sesame oil
1 tsp sae woo jeot (salted shrimp)**
3 cups water
(*It is in a tube, different from square package soft tofu in a Korean super market.)
(**Salt can be used.)
Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.
In a pot, add vegetable oil and saute pork. Add go choo ga roo (Korean chili powder), keep stirring.
Add water and kimchi, bring to a boil.
Scoop in soon doo boo with a spoon. Reduce heat, add sae woo jeot (salted shrimp).
Add chillies, green onions and clams. Cook for a minute or so.
Finish with egg york in the center and a dash of sesame oil.
Serve with rice.