Tofu Simmered in Bean Paste Recipe(Korean Recipes) |
Ingredients: Serves 4 |
150g sirloin beef, thinly sliced 8 fresh mushrooms 1 small zucchini, sliced 1 small capsicum (optional), cut into bite-sized pieces 125g firm tofu, cubed 16 fresh small clams (125g) 1 red chili, sliced, to garnish 1 scallion, thinly sliced, to garnish Bean Paste Stock: 3-inch square dried kelp (konbu) 2 heaped tablespoons dried whitebait 250g daikon radish (about 4 inch), sliced 8 scallions, cut into lengths 3 cloves garlic, peeled and bruised 5 pieces sliced ginger 1-2 teaspoons ground red pepper 6 cups water 3½ tablespoons chili bean paste 5 tablespoons soybean paste |
Method: Place all the ingredients for the Bean Paste Stock, except for the bean pastes, in a pot and bring to a boil for about 15 minutes. Lower the heat, add the bean pastes and simmer for 5 minutes. Strain, reserve the stock and discard the solids. Return the stock to the pot, increase the heat and add the beef, mushrooms, zucchini, capsicum and tofu and bring to almost a boil. Simmer for 5 minutes, or until the vegetables are cooked. Add the clams and simmer until they open. Garnish with the chili and scallion, and serve hot as a side dish. If serving this dish as a one-pot meal, increase the amount of mushroom, zucchini, capsicum, tofu and beef. Canned abalone and clams, and its juice, may also be added for extra flavor. |
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