SOON DUBU JIGAE!! (Spicy seafood and tofu stew/soup)

This is by far one of my favorite dishes ever. Its tasty, spicy, seafood bitty, soupy and easy to make.

Ingredients:

- 1 cup (or more) seafood mix: I used one from the Korean store that included scallops, shrimp, mussels, and calamari ^___^)

- 2 1/2 tablespoons gojugadu (korean hot pepper flakes)

- 1 tablespoon dashida (powered beef stock)

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 tablespoon sesame seed oil

- 5 cloves of chopped/crush

ed garlic

- 1 green onion/scallion

- 1 large jalepeno

- 1 packet of soft tofu

- 1 cup of water

- 1-3 eggs

First put the seafood mix in water and soak for about 15 minutes. Chop up the raw ingredients such as the garlic, scallion, jalepeno, etc. Then in a hot-pot, (I used a stone hot-pot) add the sesame seed oil under high heat. After it starts to smoke, add the red pepper flakes and stir to make a deep red pasty mixture. Drain the seafood and fry the seafood bits into the red paste along with the garlic. After about 2 minutes, add water and bring to a boil. Add the dashida (beef and/or anchovy stock), salt, pepper, jalepenos and soft tofu. Let it all boil for about 4-5 minutes. Add the green onions/scallions. Turn off the heat and bring the entire pot to the table, then crack the eggs into the top. Swirl around the egg, (or let the eggs poach, whichever you prefer:)

And then you have delicious Soon dubu jigae. Serve with rice.

I stopped taking step-by-step photos because I got too excited chopping and cooking. But long story short, I served the soon dubu jigae along with saang-gilsal, pork-belly Korean BBQ. To add into the saam (lettuce wrap) I mixed chopped scallions with a little bit of sesame seed oil, soy sauce, sesame seeds, salt and red pepper flakes. (pictured last) YUMMMMMM ^_^