Sundubu Chigae

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 30 g anchovies
• 1 piece kelp
• 200 g clams
• 100 g lamb
• 200 g kim chee
• 2 tablespoons chili powder
• 30 g scallions
• 800 g soft tofu
• 1/2 onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon oil
• red pepper powder, to taste
• salt, to taste
• pepper, to taste
• 1 egg

Recipe

• 1 fill a stone pot with water, and boil anchovies and kelp. add clean clams and allow to cook until done.
• 2 remove clams, and strain anchovies and kelp, reserving all liquid for use.
• 3 dice the lamb, and cut the kimchi into small dice.
• 4 trim your green onions and cut them into 5-6cm lengths.
• 5 put kimchi, lamb, red pepper powder and oil into the empty pot and cook over low flame until lamb is cooked.
• 6 add clam water, bring to a boil, and then add tofu, clams and chopped onion.
• 7 now add garlic, green onion and boil again.
• 8 add salt and pepper.
• 9 last, crack raw egg into the pot and serve hot.