Korean Spicy Tofu Soup with Clams & Beef ⭐️Soon Du Bu Jigae⭐️

  

serving: 4-6 

ingredients : 

  • 1.5 lb beef flank steak, sliced
  • 1 lb live clams 
  • 2 zucchinis, chopped
  • 1 onion, chopped
  • 1 pack of soft tofu 
  • 2 tbsp korean soy bean paste 
  • 2 tsp chilli powder 
  • 2 tomatoes 
  • green onion, chopped, garnish
  • sesame seeds, garnish 

preparation: 

  1. slice zucchinis, onion, set aside 
  2. chop & blend tomatoes in the blender, set aside
  3. chop green onion,slice beef, set aside
  4. grease the frying pan, add chilli powder, 
  5. brown beef & onion along with the chilli powder. 
  6. add soy bean paste, zucchini, the blended tomatoes ( in a liquid form already ) tofu (u don’t need to break it) 
  7. add water till cover
  8. taste & adjust soy bean paste as u go, season with salt
  9. bring to boil and cook till zucchini is soften, about 15 mins. 
  10. add clams in the last 5 mins, make sure they open before serve
  11. done
  12. add raw egg, sprinkle sesame seeds and green onion

tips: 

⭐️ go easy on the chilli powder and soy bean paste as you start, you can always taste the soup after the beef is cooked and add more soy bean paste / chilli 

⭐️ if u bought live clams and plan to cook another day, cook the clams in a pot till they open without any oil or seasoning and keep the clam juice and keep in the fridge. 

 ⭐️ u don’t need to break the tofu as u boil the soup, it will break nicely at the end when u stir.  breaking tofu too soon will make it too crumbly.

⭐️ if ur concerned about raw eggs, just skip it entirely. 

⭐️ I actually used 1 zucchini and 1 Asian hairy melon here. but it really doesn’t matter and you can just substitute using zucchini. 

 
     
    
  
   

   
 

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