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Seafood Soft Tofu Soup - Haemul soondubu

Every time I finish an exam I promise myself I will get soooo much sleep and hibernate for 2 days... I NEVER do! I think I get too pumped and relieved afterwards, that I feel like jumping up and down like a caffeine-crazed hamster. Because I don't get to cook or bake as much during rotations, I almost always start my studying-free weekend by wreaking havoc in the kitchen. I start pulling out all the bowls, spoons and pans. Flour is flying everywhere. My heart is pounding from the adrenaline and I can't manage to think straight. "Should I crack the eggs first? Should I mix the dry stuff first? Where are my spices?" I imagine I look like a headless chicken running in circles in the kitchen while head bopping to Korean pop music :P

Now I'm pretty mellow :P since it's about 1am here. I don't really have a post to put up, but I wanted to share something I eat on the reg. I always crave hot and spicy soups and soondubu has got to be one of my faves. I keep a huge batch of soup sauce (recipe below) in the freezer and it doesn't freeze up or become a hard block. It actually stays paste-like and all I have to do is drop a spoon in boiling water (just like making miso soup). The lighting wasn't bad that day and I snapped one picture, because I prefer my soups hot :P! Ok I'm so going to sleep now.. after I fold up two months of laundry I piled up on my bed :'(

Seafood Soft Tofu Soup - Haemul soondubu

serves 2-3

8oz clams
4oz medium shrimps
1 bunch green onion
1 pack (110oz) soft tofu
1 egg

2 tbsp oil
1 tbsp Korean Chili powder (gochugaru)
1 tbsp garlic minced
1 tbsp soy sauce
salt and pepper
1 tsp sesame oil
  1. Heat pot with 2 tbsp oil on high heat, and add the gochugaru, minced garlic and soysauce. Fry that up and it should resemble a paste. 
  2. Add 1/2 cup water (not too much okay?).
  3. Add in the clams and shrimp. Wait until the water starts boiling... Sometimes, I just use whatever frozen seafood I have in the fridge. For example, the soondubu I made for the pictures actually has bits of frozen octopus and squid. I always vary my soup with whatever I have on hand.
  4. Then add in the packet of soft tofu. 
  5. Taste and if needed, you can add a pinch of salt. Let that boil for 5 mins.
  6. Add a pinch of pepper, crack in an egg and add 1 tsp sesame oil. And you're good to go!
Soondubu is extremely variable. I also like to add in here 1/2 a small onion diced and 1/2 a zucchini at step 2 and let it simmer until they are soft (before you go onto step 3). You can also make it vegetarian/vegan by not adding the seafood and add in diced potatoes too. 


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