Ingredients: 1 lb ground beef, 6 green onions, soft tofu, eggs, Korean soybean paste, Korean red pepper paste, minced garlic, salt, soy sauce, sugar

Upgraded version: ingredients- onions, mushrooms and seafood mix

Prep time: 5 minutes Cook time: 20 minutes for soup base;

8 minutes for tofu soup

材料：1磅牛絞肉，6 根葱，嫩豆腐，蛋，韓國豆瓣醬，韓國辣椒醬，蒜末，鹽，醬油，糖

升級版：材料：洋葱，新鮮菇，混合海鮮

準備時間：5 分鐘 烹煮時間：20 分鐘 湯底

8 分鐘 豆腐鍋

Directions:

• 6 green onions washed and drained. Finely chop the onions and separate white and green parts.
• Cut Tofu into small cubes.
• Pour 2 tablespoons of vegetable oil in the pan. Turn on medium heat, Add half the white part of green onions in the pan. Cook for 2-3 minutes to brown the onions.
• Add the remaining half of the white part of green onions, 1 teaspoon of soybean paste and 1 tablespoon of red pepper paste in the pan, Cook and stir well for 2 minutes.
• Add ground beef. Stir and separate the meat for 5 minutes or till the meat is cooked, turning color.
• Add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 teaspoon of minced garlic, 1/3 teaspoon of salt and the green part of chopped green onions. (save some green onions for garnish the soup later), Stir well.
• Cover the pan and turn the heat to low. Cook for 10 minutes. You can adjust the cooking time to your desired softness of the beef. The soup base is done.
• For a single serving, get a small pot or Korean stone bowl, the best presentation as in the picture. With medium heat, cook soft tofu and water in the pot till boiling. Add 2-3 spoons of beef soup base in the pot. Add any upgraded ingredients at this time. Add salt to taste if needed. Garnish the soup with chopped green onions. Crack one egg on top and cook till desired doneness of the egg,

作法：

• 葱6根切成葱花，把葱白和葱緑分開。
• 豆腐切成小塊備用
• 倒2大匙油到鍋中，加入約1半的葱白部分爆香，約2-3分鐘
• 把 剩下的一半葱白、1 小匙韓國黃豆醬、1 大匙紅辣椒醬加入鍋中，炒香拌勻 2 分鐘，
• 加入牛絞肉，翻炒使肉散開，煮約5分鐘，至牛肉變色。
• 加入2 大匙醬油，1大匙糖，1 小匙蒜末，1/3 小匙鹽和大部分的緑色葱花 (留下1 小部分，等一下灑在豆腐鍋中）拌炒均勻。
• 蓋上鍋蓋，將爐火轉成小火，煮10分鐘 或煮至喜歡的牛肉軟度，關火。湯底就完成了。
• 取 1 個小鍋，若有韓式小石鍋，會更好看，就如照片所示。把 1 塊豆腐和：水，用中火在爐子上煮開。加入2-3 匙的牛肉湯底，喜歡的話，再加入开級食材。需要的話，再加適量的鹽調味。灑入蔥花，最後打一個蛋在最上面，煮到喜歡的蛋的熟度即可。

Note: You can substitute ground beef by any type of ground meat (pork, chicken or turkey) to make the soup base. The amount of red pepper paste can be adjusted to your desired hotness. In this recipe, it will come out mild in the tofu soup. I also place the soup base on the dinner table for whoever likes to add more in their tofu soup. You can freeze left over soup base in individual servings for later. I have used the soup base to make beef ramen with vegetables and eggs. It is easy, nutritious and delicious.

When I make the tofu soup for the whole family in a busy night, I simply make it in a big pot and add 3 eggs on top. It is not a perfect presentation but it still looks good and tastes great. For the “upgraded “ versions, besides seafood, you can add sliced beef, pork or chicken, You can add kimchi to the soup too.

筆記：你可以用其他的絞肉，如豬肉、雞肉或火雞肉來做湯底。紅辣椒醬的量可以根據喜好加減。這個食譜煮出來的豆腐鍋，可以算是微辣。我也把做為湯底的牛肉，擺上餐桌，喜歡多吃一點牛肉醬的可以自己多加。剩下的牛肉湯底可以根據每次煮豆腐鍋的量凍起來，日後想吃時拿出來煮。我也用這個牛肉湯底來煮拉麵，加上一些蔬菜，打入蛋，簡單好吃又營養。

當我在忙碌的夜晚，為全家人煮豆腐鍋時，我會選擇煮成一大鍋，最後打 3 個蛋在上面。雖然不是完美呈現，但仍舊好看又好吃。在煮”升級版“豆腐鍋時，除了海鮮外，也可以加入牛肉片，豬肉片或雞肉片，也可以加入韓國泡菜，都很不錯。