1 Pack Extra Soft Tofu (SoonDuBu)
¼ Cup Beef (2oz)
¼ Cup Kimchi
½ Pack Enokitake Mushroom
⅓ Cup Zucchini
1 Green Onion
1 Hot Pepper
½ tsp Cooking Wine
¼ tsp Soy Sauce
¼ tsp Minced Garlic
1 Pinch Black Pepper
2½ Cups Water
5 Pieces Kelp (1 x 2 inch)
2 Tbsp Red Pepper Powder
1 Tbsp Oil
½ Tbsp Hot Pepper Oil
1 Tbsp Soup Soy Sauce
½ Tbsp Minced Garlic
Some Black Pepper
Cut ¼ cup of beef into thin strips.
Marinate the beef with ½ tsp of cooking wine, ¼ tsp of soy sauce, ¼ tsp of minced garlic, and a pinch of black pepper while you are preparing the other ingredients.
Rinse the clams once in cold water.
To make the broth, cook 10 clams and 5 pieces of kelp in 2½ cups of water for 5 minutes on high.
Cut ½ of an onion, 1 green onion, and 1 hot pepper into ½-inch pieces. Prepare ½ pack of Enokitake mushroom by removing the bottom part of it. You can also use shiitake mushrooms or another kind of mushroom.
Chop ¼ cup of kimchi into bite sized pieces.
5 Minutes later, remove the clams and kelp from the broth and save the clams for later.
In a heated pan, fry 2 Tbsp of red pepper powder, 1 Tbsp of oil, and ½ Tbsp of minced garlic for 10 seconds on high.
Add the marinated beef and fry until it is half cooked.
Add the onion and kimchi. Fry until the beef is completely cooked.
Pour the broth into the pan.
Add 1 Tbsp of soup soy sauce and the zucchini. Cook on high.
The extra soft tofu packaging has a cutting line marked on it at the end of the packaging. However it is easier to cut the whole package in half lengthwise and remove the soft tofu with a spoon.
Once it starts to boil add 1 pack of soft tofu, one spoonful at a time.
Then add the Enokitake mushrooms. Cook for 5 minutes on medium high.
5 Minutes later, add the cooked clams, the green onions and pepper. Cook for another minute.
Taste it because you might want to add some more salt and black pepper.
Lastly, add 1 egg and turn off the heat.