Spicy Miso Seafood Soondubu
This seafood soondubu gets tons of flavor from a pork and spicy miso base, a handful of clams and a scattering of mentaiko.
Ingredients:
1 mentaiko sack
10-12 clams
1 Tbsp miso
1/4 lb pork belly
1 tsp gochugaru
1-2 eggs
1 block silken tofu
1 Tbsp gochujang
1/4 cup kimchi
1 tsp
1/2 tsp
2 cloves
scallions
1/4 small onion
Finely cut a whole scallion, separating the greens and whites. Cut onion into 1/4” slivers and mince garlic. Cut pork belly into bite size pieces and saute lightly.
Instructions:
1.
Add onion, garlic, whites of scallion, then kimchi, stir to saute.
2.
Add your gochugaru, gochujang, miso, sugar, and a pinch of black pepper before covering with 2-3 cups water and bring to a boil.
3.
Add clams and soft tofu. Bring temperature back to a boil then lower to a simmer and cover.
4.
When clams have opened, add your egg, then cut open mentaiko and spoon into the soup.
5.
Top with greens of scallions and a drizzle of sesame oil. Serve with a side of white rice.
