Miki's Korean Stew Recipe

Below is the basic recipe for Miki's scrumptious Korean soup, with a few notes on adaptation from the chef herself.

from Miki (who cooks by instinct, not books):

I found this recipe, kind of close, but not exactly same. I don't like to use beef broth since this soup has clams/seafood. And I put garlic & grated ginger first, not in the recipe.

1. Heat the oil over medium flame in a clay hotpot or large saucepan. Add the garlic and pepper powder and sauté until the garlic just starts to brown.


2. Add the beef stock, kimchee and soy sauce. Bring to a boil, lower heat and simmer 10-15 minutes, or until the kimchee softens.


3. Gently stir in the tofu and clams with their juice. Adjust the seasoning with soy sauce and Korean pepper, and simmer for another 5-10 minutes.


4. Sprinkle with scallions, drizzle with sesame oil and serve piping hot in bowls with steamed rice.