Sundubu Chigae

1. 1

   Fill a stone pot with water, and boil anchovies and kelp.

2. 2

   Add clean clams and allow to cook until done.

3. 3

   Remove clams, and strain anchovies and kelp, reserving all liquid for use.

4. 4

   Dice the pork, and cut the kimchi into small dice.

5. 5

   Trim your green onions and cut them into 5-6cm lengths.

6. 6

   Put kimchi, pork, red pepper powder and oil into the empty pot and cook over low flame until pork is cooked.

7. 7

   Add clam water, bring to a boil, and then add tofu, clams and chopped onion.

8. 8

   Now add garlic, green onion and boil again.

9. 9

   Add salt and pepper.

10. 10

    Last, crack raw egg into the pot and serve hot.

No additional tips available.