Soondubu recipe Spicy Soft Tofu Stew
Try the warm, spicy, and delicious soondubu recipe
Ingredients
- 2 cups water
- 8-10 dried anchoives, guts removed
- 5 strips dried kelp
- 4 dried Korean mushrooms optional
- 10 dried shrimps optional
- 1/4 cup onions, chopped
- 4-5 mushrooms, chopped optional. can add beef, dumplings, pork, etc
- 2 cloves garlic, minced
- 1 green onion, chopped
- 1/2 cup kimchi, chopped optional
- 1 tbsp gochugaru, Korean red pepper flakes can add more or less, depending on your spice level
- 2 tsp sesame seed oil
- 1/2 tsp sugar can add more or less
- 1 tsp salt can add more or less
- 1 cylinder soon tofu can use soft tofu as well
- 1 egg optional
- 2 tsp sesame seed oil for sauteing
Instructions
- In a small pot, add the dried ingredients and water to make a broth. Cook for 10 mins or until it boils2 cups water, 8-10 dried anchoives, guts removed, 5 strips dried kelp, 10 dried shrimps, 4 dried Korean mushrooms
- Chop up vegetables and set aside1/4 cup onions, chopped, 4-5 mushrooms, chopped, 2 cloves garlic, minced, 1 green onion, chopped
- Chop kimchi and set aside1/2 cup kimchi, chopped
- For the marinade, in a small bowl mix gochugaru, sesame seed oil, sugar, and salt1 tbsp gochugaru, Korean red pepper flakes, 2 tsp sesame seed oil, 1/2 tsp sugar, 1 tsp salt
- When the broth boil, reduce the heat to low and let it simmer for another 10 mintues
- Strain out the ingredients from the pot and set the broth aside. It should make 1/2 cup to 1 cup of broth liquid.
- In a dolsot or pot, drizzle sesame seed oil2 tsp sesame seed oil
- Add chopped onions and green onions. Sautue for 3 mintes or until onions are slightly translucent
- Add garlic and kimchi and sautue for 3 minutues or until the kimchi is slightly soft
- Pour 1/2 cup of the the broth into the pot
- Cook for 5 minutes on medium-low heat. Reduce heat if it boils over
- Scoop out the soon tofu with a spoon1 cylinder soon tofu
- Drop the tofu into the pot and cook for 1 minute
- Turn off the heat and add the egg1 egg