Sundubu Chigae

Description
Also known as soft tofu soup.

This recipe is for 4-6 servings. Preparation: 60 minutes.

Ingredients

 * 30 g anchovies
 * 1 piece kelp
 * 200 g clams
 * 100 g pork
 * 200 g kimchi
 * 2 tablespoons chili powder
 * 30 g scallions
 * 800 g soft tofu
 * ½ onion, chopped
 * 1 tablespoon minced garlic
 * 1 tablespoon oil
 * red pepper powder, to taste
 * salt, to taste
 * pepper, to taste
 * 1 egg

Directions

 * 1) Fill a stone pot with water, and boil anchovies and kelp. Add clean clams and allow to cook until done.
 * 2) Remove clams, and strain anchovies and kelp, reserving all liquid for use.
 * 3) Dice the pork, and cut the kimchi into small dice.
 * 4) Trim your green onions and cut them into 5-6cm lengths.
 * 5) Put kimchi, pork, red pepper powder and oil into the empty pot and cook over low flame until pork is cooked.
 * 6) Add clam water, bring to a boil, and then add tofu, clams and chopped onion.
 * 7) Now add garlic, green onion and boil again.
 * 8) Add salt and pepper.
 * 9) Last, crack raw egg into the pot and serve hot.