Soon doo boo jji ge (Soft tofu stew)
serves 4 

  1 pack soon doo boo (soft tofu)*

  8 small clams, cleaned

  4 oz pork (or beef), sliced

  1/4 cup kimchi, roughly chopped

  1 red hot chili, sliced

  2 green hot chilies, sliced

  2 green onions, sliced

  1 egg york

  1 tbsp go choo ga roo (Korean chili powder)

  1 tbsp vegetable oil

  1 tsp minced garlic

  1/2 tsp juice of ginger

  1 tsp soy sauce

  1/2 tsp sesame oil

  1 tsp sae woo jeot (salted shrimp)**

  3 cups water

* It is in a tube, different from square package soft tofu in a super market.
     You can purchase from Korean market.
**Salt can be used.

Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.

In a pot, add vegetable oil and saute pork.
Add go choo ga roo (Korean chili powder), keep stir.

Add water and kimchi, bring to a boil.

Scoop in soon doo boo with a spoon.

Reduce heat, add sae woo jeot (salted shrimp).

Add chillies, green onions and clams.
Cook for a minute or so.

Finish with egg york in the center and a dash of sesame oil.

Serve with rice.