Lunchbreak: Mott Street chef Edward Kim makes mussel and tofu hot pot

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Data pix.
Chef Edward Kim

Mott Street
1401 N. Ashland Avenue
Chicago
(773) 687-9977

http://www.mottstreetchicago.com/

Mussel and Tofu Hot Pot

Ingredients:
2 Tbs Korean chili flake
2 garlic cloves, finely minced
1 Tbs soy sauce
1 tsp sesame oil
1 Tbs water

3 cups water
1/4 cup dried anchovies

6 mussels
4 sprigs Crown Daisy
1 egg
1/3 cup silken tofu
1/4 onion, thinly sliced
1/4 zucchini, 1” cubes

Directions:
Combine the first set of ingredients and mix with a spoon so that they make a paste. Bring the water to a boil, turn off heat and add the dried anchovies. Allow the anchovies to steep for 15 minutes with the heat off. Strain the anchovies out and discard, while reserving the liquid. Place the paste into the anchovy broth and whisk it. Add the mussels, zucchini, and onion; bring to a boil. As the mussels open up, add the silken tofu. Gently stir the mixture and create a hole in the middle of the soup the size of an egg. Crack the egg and place it in the middle of the soup. Turn off the heat; the residual heat will finish cooking the egg. Top with the crown daisy, and serve.

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