Korean in Saskatoon
Perhaps one of the reasons that I haven’t enjoyed Saskatoon is that I haven’t connected with any of my people, so it is not my home. Once in a while, I get a craving for something familiar, something that reminds me of home. There are no decent Korean restaurants other than Koryo in Midtown plaza. So whenever I wanted Korean food, I would have to cook it – and that’s what I did tonight.
Meet soon dubu jji gae, a.k.a. soft tofu stew.
- 3 cups of beef broth + 1 cup of water
- 1 medium onion, cut in half and lengthwise
- 3 cloves of garlic, chopped
- 3/4 cup sliced dried shiitake mushrooms
- 100 grams of beef (stirfry or rouladen kind), cut into strips
- 1 1/2 cups mixed seafood medly
- 3 tablespoons hot pepper flakes
- 1 container of soon dubu (a.k.a. soft tofu), cut into manageable pieces (just to put into the pot…they will break easily anyways)
- 3 green onions, cut to medium size pieces (3.5 cm in length)
- 2 1/2 tablespoons of fish sauce
- 1 egg
- In a large pot, mix beef broth, water, onion, garlic, and mushrooms. Bring to boil.
- Add beef strips into the pot. Simmer for about 10 minutes.
- Add the seafood medly (frozen is okay). Simmer for another 10 minutes.
- Add the hot pepper flakes. Bring to boil for 2 minutes.
- Add the soon dubu (soft tofu), green onions, and fish sauce. Crack an egg and stir to break it up. Simmer for another 3 minutes.
- Drizzle some sesame oil before serving.
It’s actually really good! Just like my mom used to make…it does have lots of seafood though, so if you want it less seafood-y, put about 1 cup only. It’s easier to make than it sounds. Serve with white steamed rice. The times are just recommendations – roll with it!