새우젓·고추기름으로 맛 내


▲재료(ingredients)

4 ounces(1/2 cup) beef, 1/2cup kimchi, 1/2cup shucked clams, 3stalks green onion, 3 or 4tablespoons vegetable oil, 1tbs red pepper powder, 1tsp chopped garlic, 1tbs sesame oil or perilla oil, 2cups beef broth or water, 3cups soft bean curd(sundubu), pickled shrimp(saeu jeot) to taste

▲만들기(preparation)

1. Slice beef finely and kimchi to 0.25 inch pieces. Rinse and drain shucked clams. Slice green onion diagonally.

2. Pour vegetable oil in a pan over a low heat and fry red pepper powder. When the oil reddens, turn off the heat and strain to remove the pepper powder. What remains is the red chili oil (gochu gireum).

3. Saute the beef and chopped garlic in sesame or perilla oil. Add the kimchi. Add beef broth or water. When the beef is cooked and tasty, add soft bean curd. Boil some more and then add clams. When the clams have shrunk, season with pickled shrimp (saeu jeot) to taste and add the red chili oil. Add the sliced green onions when the mixture is boiling hard, cover the pot and remove from the heat.

※Note: Unshelled short-necked clams (mosi jogae) may be added when the jjigae is boiling. They are cooked when the shells open up. Shelled shrimp is also a delicious addition.