Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)

Course Soups and Stews

Ingredients in this Recipe

1 cup meat or vegetable stock
1 egg
1 ounce ribeye steak, sliced thinly across the grain
1 tablespoon beef broth, fish sauce, or water
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 carton of extra silken tofu, roughly 5 ounces
2 tablespoons vegetable oil or cooking fat
Rice as an accompaniment
Salt to taste
Seafood, optional (4 clams, a handful of chopped squid, or 3 medium sized shrimp)
Thinly sliced green onions as a garnish

See Full Recipe at Serious Eats