From Linda Bladholm’s A Fork on the Road
Tofu Hot Pot (Soon Dubu)
This recipe from “Quick & Easy Korean Cooking” by Celia Hae-Jin Lee (Chronicle, 2009) is similar to the tofu casserole at Soo-Woo. You can add pork, chicken or shrimp.
2 tablespoons Korean chile paste (gochujang)
2 garlic cloves, minced
2 teaspoons sesame oil
4 ounces rib-eye, thinly sliced into bite-size pieces
2 cups beef stock
10 ounces silken tofu, cut into small cubes
2 scallions, sliced on the diagonal
Combine chile paste, garlic and sesame oil with salt to taste in a small bowl. Bring rib-eye and stock to a boil in a large pot. Add the paste mixture and stir well. Add the tofu and simmer 5 minutes. Add scallions and cook another minute or two. Makes 2 servings.
Per serving: 261 calories, 14 g fat, (3.2 g sat fat, 5.2 g mono fat), 40 mg cholesterol, 29 g protein, 14.3 g carbohydrates, 1.6 g fiber, 646 mg sodium