Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)

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1/2 carton of extra-silken tofu, roughly 5 ounces

2 tablespoons vegetable oil or cooking fat

1 ounce ribeye steak, sliced thinly across the grain

1/4 to 1/2 cup of vegetables (seasonal)

2 teaspoons soondubu paste, or to taste (recipe below)

1 cup meat or vegetable stock

Seafood, optional (4 clams, a handful of chopped squid, or 3 medium-sized shrimp)

1 egg

Salt to taste

Thinly sliced green onions as a garnish

Rice as an accompaniment

2 tablespoons coarse hot pepper powder

1 tablespoon soy sauce

1/4 teaspoon salt

1 teaspoon minced garlic

1 tablespoon beef broth, fish sauce, or water

Spicy Soondubu Paste:

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