This is my take on a Korean Style Soup. The tofu I used was soft, but not the tube-shaped style that is typically used in soondubu. It came in a tray. I don't have a special cooking stone bowl pot, so I had to cook the soup in a regular pot as well as the egg. When this is served to me in the restaurant, they give the egg to you to crack into the soup yourself.
- 2 Tablespoons canola oil
- 5 cloves garlic, chopped
- 1/2 cup green onions, chopped
- 1/2 yellow onion, chopped
- 3 ounces pork belly, chopped
- 4 Tablespoons Korean red pepper powder
- 2 Tablespoons sesame oil
- 2 Tablespoons oyster sauce
- 2 Tablespoons shoyu (soy sauce)
- 2 cups water
- 1/2 cup kim chee, chopped
- 3 ounces mushrooms
- 1 cup bok choy
- 2 eggs
- Prepare ingredients as described above (chop)
- Heat canola oil in pot.
- Add garlic, green onions, and yellow onions to the oil and stir fry until fragrant.
- Add pork belly, stir fry, and cook well.
- Add Korean red pepper powder, sesame oil, oyster sauce, soy sauce and stir. Let simmer for a few minutes to let the flavors come together.
- Add water and bring to a boil.
- Add kim chee and stir.
- Add mushrooms and bok choy. Push it under the soup and bring to boil.
- Crack eggs directly into soup and let it sit until the whites of the egg turn white.
- Serve immediately.