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When the fishermen feel the icy sea-wind whistling and stinging, then they yearn to hold a beautiful fisherwoman in their strong arms. And the truly romantic among them dream of «Sudubu Jigae», the cosmos in a bowl – just like Hektor Maille did, when he had to go to bed on an empty stomach in Hongdo. (Scene at Mokpo harbour.)

Sudubu Jigae

Soup with Silky Tofu and Mussels

It's all in there: mussels and pork, tofu and egg, chilli and juice, tenderness and warmth – a soup like a kiss on a wintry railway platform, when, for one fleeting moment, the mucous membranes detect a trace of spring in the frosty wind. Despite that, Hektor Maille felt quite forlorn after his visit to the restaurant «Hangari». Did that lie perhaps only in the fact that he enjoyed the soup in the middle of summer?

Ingredients (for 4 persons)

1 tablespoons rapeseed oil

4 pods garlic, pressed

1 walnut-sized piece of ginger, cleaned and finely chopped (about 1 tablespoon)

4 teaspoons chili flakes (if available Korean Gochugaru)

2 tablespoons sesame oil

3 tablespoons soy sauce

150 g pork meat (best is a piece of the shoulder), finely sliced

250 g small mussels (e.g. hard clams)

1 onion, in fine stripes

500 g silky tofu, thickly sliced

salt

1 egg

2 or 3 spring onions, finely chopped

A Chinese Landscape on the back of Manila Clam or Japanese carpet shell (Ruditapes philippinarum).

Preparation

  1. Heat oil in a frying pan. Add garlic and ginger and sautee for a few seconds. Remove pan from the heat, add chilli flakes and stir until the oil turns red. Keep aside.
  2. Heat sesame oil in a frying pan and fry the meat in it until it turns golden brown. Drizzle soy sauce over it. Keep aside.
  3. Wash mussels and take care to throw away the bad ones (i.e. ones with holes). If there are any shells open, close them – if the mussel remains closed, it is still alive and fresh; if it pops open, throw it away (because the mussel is dead and must not be eaten).
  4. Boil 1 litre water in a large pan. Add mussels and cook for 3 minutes – until the mussels begin to open.
  5. Add the fried meat, spices, onions and tofu and cook for about a minute. Add salt.
  6. Break an egg and add whisk it into the soup. Garnish with spring onions.

One can also leave the egg yolk as it is in the soup - it certainly looks good that way (HOIO Menu test for Episode 6 of «Mission Kaki» on November 19, 2009 in Paris).

More about the travel adventure of Secret Agent Hektor Maille:

While Hektor Maille sat absorbed in the spicy aromas of these culinary preparations, he pondered the meaning of the Solomon's Seal that had appeared before him all of a sudden:

First Publication: 1-12-2009

Modifications: 25-1-2011, 18-6-2011, 14-11-2011, 13-12-2011