soondubu

Elevate your instant ramyun noodles with sundubu (extra soft tofu)! It gives a bit of sundubu stew taste, while making it a healthier dish. 

Sundubu Ramyun

sundubu, 순두부

spicy ramyun, 라면 (or your favorite)

scallion

garlic

sesame oil

gochugaru, 고추가루 - optional

pepper

Add the sesame oil, garlic and 1/2 of the ramyun seasoning mix and optional gochugaru to a small pot and mix well over medium heat for a few seconds.

Add 1 cup of water. Turn the heat up to medium high. When water boils, add the sundubu in big chunks, and bring it to a boil.

Drop  the noodles in, and then add 1/2 packet of the vegetable flakes. Continue to boil until the noodles are almost cooked, about 3 minutes. The noodles should be al dente at this point.

Crack an egg straight over the noodles. You can break the egg yolk and stir into the soup if you want. Turn the heat off, and drop the scallion in, and sprinkle with pepper to taste.

Sundubu-jjigae is a spicy, seasoned stew made with silky soft tofu called sundubu. Served bubbling hot at the table in its traditional earthenware bowl, it&rsquo;s impossible to resist! This seafood version is my all-time favorite sundubu.

Haemul sundubu-jjigae (Spicy soft tofu stew with seafood)

tubes soft tofu (or 22 ounces silken tofu)

shrimp

eggs

(about 1 ounce) chopped onion

oyster mushroom (or ½ cup of any mushrooms), chopped

onion

anchovy kelp stock (or vegetable stock, or beef or chicken broth)

fish sauce (or salt

Hi maangchi It was cold and rainy day at san francisco here, so I decided to make soondubu jjigae today&hellip;

Comment by kristine on December 22, 2008

Hi maangchi It was cold and rainy day at san francisco here, so I decided to make soondubu jjigae today for dinner. It turned out yummy and I ate so much that I could not even get up. It was good for my body and soul on a rainy evening like this. Happy holidays and thank you for the video which makes it so much easier to cook korean food. btw, I am 1.5 korean generation living in SF.

Comment by Maangchi on December 19, 2008

this is the best soon du bu recipe ever. My husband made this for the first time few months ago,&hellip;

Comment by Jaime on December 19, 2008

this is the best soon du bu recipe ever. My husband made this for the first time few months ago, it was awesome!!!! I came back for making soon du bu tonight!!! thank you.

[...] the flavors were there, and even Mr. K thought it was good! Get my adapted recipe here, or go&hellip;

Comment by Foodhoe&rsquo;s Foraging &raquo; Soondubu, spicy soft tofu soup on...

[...] the flavors were there, and even Mr. K thought it was good! Get my adapted recipe here, or go to Maangchi&rsquo;s site and watch the [...]

sueet, oh, your soondubu jjigae looks awesome to me! Congratulation!

Comment by Maangchi on December 17, 2008

hey maangchi... i made the soup just now... doesn&#039;t look as good as yours... but was delicious!! http://tinypic.com/view.php?pic=1zr2ced&amp;s=4

Comment by sueet on December 16, 2008

Chi, I&#039;m glad to hear about your success! dried shrimp sounds good to me! poohbear, If you skip seafood, you&hellip;

Comment by Maangchi on December 14, 2008

Chi, I&#039;m glad to hear about your success! dried shrimp sounds good to me! poohbear, If you skip seafood, you gotta put something which makes the stew tasty such as beef, pork, or chicken, and use chicken broth. adelebidet, yeah, skip the hot pepper flakes then.

is there anything special you do for hayakeh (not spicy)? it&#039;s always been my obsession at soondubu places how good&hellip;

Comment by adelebidet on December 13, 2008

is there anything special you do for hayakeh (not spicy)? it&#039;s always been my obsession at soondubu places how good it is when it isn&#039;t even spicy (and i LOVE spicy stuff)

sorry what i meant was frozen cooked shrimp

Comment by poohbear on December 12, 2008

oh btw, if my husband doesnt eat seafood &amp; i omit that, will it still flavor the soup well? or&hellip;

oh btw, if my husband doesnt eat seafood &amp; i omit that, will it still flavor the soup well? or do u recommend atleast putting in the shrimp (b/c he eats that) &amp; also is cooked shrimp ok too? thank you =)

Hi Maangchi~! i just found your website &amp; youtube videos &amp; im SOOOOO happy i did! i got married 2&hellip;

Hi Maangchi~! i just found your website &amp; youtube videos &amp; im SOOOOO happy i did! i got married 2 yrs ago &amp; live far away from my family so i am always looking for korean food recipes like my mom&#039;s~ im so thankful to have found urs! everything looks great!

Made it again last weekend per husband&#039;s request. This time I used dried shrimp and the flavor was flawless.

Comment by Chi on December 9, 2008

Portugalbear, Sooner or later, you will make the most delicious soondubu jjigae. :)

Comment by Maangchi on November 27, 2008

Hi Maangchi, I finally tried this dish and it was really good. But i think i mixed it too much&hellip;

Comment by Portugalbear on November 27, 2008

Hi Maangchi, I finally tried this dish and it was really good. But i think i mixed it too much because the tofu got mashed in the process. I agree with Chi, better to throw in the seafood at the end of the cooking since it cooks really fast anyways. The broth is really tasty when you use the anchovies. i will next try the other tofu dish.

Chi, hoho, I&#039;m so glad to hear that!

Comment by Maangchi on November 18, 2008

Combine the hot pepper flakes, sesame oil, and black pepper in a small bowl. Mix well with a spoon until the hot pepper flakes absorb all the oil. Set aside.

Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, garlic, the chopped white part of the green onion, and mushroom. Stir with a wooden spoon until the onion and garlic are slightly brown and crispy, 2 to 3 minutes. Add the stock. Cover and cook for 5 to 6 minutes, until it's boiling vigorously.

Add shrimp, oysters, and mussels. Cut the tubes of tofu in half and squeeze them into the boiling stew, and then break up the tofu a bit with a wooden spoon. If using silken tofu, scoop or squeeze from the box into the stew.

Add the fish sauce (or salt to your taste), half of the hot pepper mixture, and stir a few times.

Cover and cook for 5 to 6 minutes, until the seafood is fully cooked and the broth is infused with its savory flavor.

Sundubu-jjigae (sometimes spelled soondubu-jjigae) is a spicy, seasoned stew made with a type of silky soft tofu called sundubu. Served hot at the table in its traditional earthenware bowl, it&rsquo;s impossible to resist. I&#039;ve never met anyone who didn&#039;t like sundubu-jjigae after they tried it. All it takes is one time! If you go to a Korean sundubu-jjigae restaurant you&#039;ll be surprised at how many varieties they make. This version is my favorite. When I go to the restaurant I always choose the seafood version, and it&#039;s the one I most like to make at home, too. I&#039;ve created a sundubu-jjigae section on my website that includes all the sundubu-jjigae recipes I&#039;ve made so far. If you follow any of those recipes exactly, you will have some really delicious stew! Usually we Koreans have sundubu-jjigae in a Korean earthenware bowl, but so many of you have told me over the years that you can&#039;t get that bowl, or want to feed more people than you have bowls, so I&#039;m including a serving alternative at the end of this recipe that explains how to serve it in regular bowls. I have a funny story about Korean earthenware bowls (ttukbaegi). When I was making my first cookbook, my editor Rux and my literary agent came over to my house in New York for lunch. I made them bibimbap in Korean earthenware bowls. Rux was surprised to see me doing this, she said &quot;Oh, where can I buy those bowls?&quot; I said &quot;At a Korean grocery store! Do you want me to help you buy one?&quot; She said &quot;Sure!&quot; So we took a taxi down to Koreatown on 32nd street. She bought a lot of them, maybe 7 or 8 bowls! They were so heavy. Rux doesn&#039;t even live in New York, she lives in Vermont. I helped her take all those heavy bowls to her hotel and then she later took them all the way home to Vermont in her car. Ever since we made that cookbook she&#039;s been cooking Korean food all the time and has become better and better at it. Her whole family are big fans of Korean food now, all the way to her granddaughter, and she says she&#039;s the Maangchi of Vermont now. I chose large shrimp in my recipe but you don&#039;t have to use shrimp that big. Just use smaller shrimp or even cocktail shrimp and the broth will still be delicious. I wanted to show you a typical sundubu-jjigae table setting in the video. What you need to do is completely set the table with the side dishes and everything so that when the sundubu-jjigae is bubbling on the stove you can bring it right out to serve, directly on to the table. If you keep it boiling on the stove while you set up the table, the seafood will get tough and the sundubu-jjigae will actually boil down, which you really don&#039;t want. Enjoy the recipe! I hope you become the Maangchi of your area! : ) Ingredients (for 2 servings) &frac14; cup gochugaru (Korean hot pepper flakes) 2 teaspoons toasted sesame oil &frac14; teaspoon ground black pepper. 1 tablespoon vegetable oil. 2 garlic cloves, minced. &frac14; cup (about 1 ounce) chopped onion. 1 large king oyster mushroom (or &frac12; cup of any mushrooms), chopped. 1 large green onion (dae-pa) or 2 green onions, the white part and green part separated and chopped. 2&frac12; cups anchovy kelp stock (or vegetable stock, or beef or chicken broth) 2 tablespoons fish sauce (or salt to your taste) 2 tubes soft tofu (or 22 ounces silken tofu) 2 to 3 large deveined shrimp in the shell, rinsed. 6 fresh shucked or shucked frozen oysters, rinsed. 4 to 6 fresh mussels, cleaned and rinsed. 2 eggs Directions. Combine the hot pepper flakes, sesame oil, and black pepper in a small bowl. Mix well with a spoon until the hot pepper flakes absorb all the oil. Set aside. Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, garlic, the chopped white part of the green onion, and mushroom. Stir with a wooden spoon until the onion and garlic are slightly brown and crispy, 2 to 3 minutes. Add the stock. Cover and cook for 5 to 6 minutes, until it&#039;s boiling vigorously. Add shrimp, oysters, and mussels. Cut the tubes of tofu in half and squeeze them into the boiling stew, and then break up the tofu a bit with a wooden spoon. If using silken tofu, scoop or squeeze from the box into the stew. Add the fish sauce (or salt to your taste), half of the hot pepper mixture, and stir a few times. Cover and cook for 5 to 6 minutes, until the seafood is fully cooked and the broth is infused with its savory flavor. 2 ways to serve: Serve in Korean earthenware bowls: Ladle the stew into 2 earthenware bowls (2&frac12; cup bowls work best) and place them on the stove top. Heat them up over high heat. Add the leftover seasoning mixture on top of the stew in each bowl. When the stews starts bubbling, crack the eggs into each bowl. Cook for another minute until vigorously boiling. Remove from the heat and sprinkle the green part of the chopped green onion over top. Serve right away while it&#039;s bubbling, with rice, kimchi, and more side dishes on the side. Serve in regular soup bowls: Add the second half of the seasoning mixture to the boiling stew in the pot and mix it in a bit. Carefully crack the eggs into the bubbling stew, and cook for 1 or 2 minutes until the eggs are slightly (or half) cooked. Remove from the heat. Gently ladle the stew into two soup bowls without disturbing the eggs. Scoop up each egg and place one in each bowl. Sprinkle the green part of the chopped green onion over top and serve right away with rice, kimchi, and more side dishes.

Soondubu jjigae (순두부찌개) is a spicy Korean tofu stew made with freshly curdled soft tofu called soondubu. Add vegetables, your protein of choice, and egg to this Korean tofu soup for a satisfying, delicious meal!

Soondubu Jjigae | Spicy Korean Soft Tofu Soup

tofu (11 ounces; see Note 1)

mushrooms (enoki

sea salt (or

sugar

scallions ((optional) chopped for garnish)

water

kimchi (chopped with juice)

onions (diced)

Korean red pepper flakes

garlic (minced)

vegetable oil

Make soup base

Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. See Note 3. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.

Make Soup Base

Add soondubu and stock

Add the soft tofu and gently break it apart. Next pour in the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is. Sugar will balance out sour kimchi.

Add egg and serve

Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy!

Add Soondubu and stock

Soondubu Jigae, or soft tofu stew, is a very popular spicy Korean stew. Soondubu is loaded with pork, kimchi, silken tofu, and topped with a cracked egg.

Soondubu Jigae (Korean Soft Tofu Stew)

anchovies

⅓ of a small daikon radish

kelp ((6x4 inches))

shiitake mushrooms

vegetable oil ((divided))

onion ((thinly sliced))

pork

salt

Korean chili flakes

(silken tofu) ((if Korean

First make the anchovy stock. Place the trimmed anchovies, radish slices, kelp, and shiitake mushrooms in a medium pot with 5 cups of water. Bring the water to a boil. Once the stock is boiling, turn the heat down to medium-low and simmer for 25 minutes.

After 25 minutes, strain the stock. Save the mushrooms and slice thinly to put into your soondubu.

Now you’re ready to assemble the soondubu. Heat a small pot or your handy dandy earthenware Korean stew pot over medium-high heat. It takes a few minutes for the earthenware pot to get hot--don’t rush it, as there’s a chance it could crack if heated too quickly.

Add the oil to the pot, followed by the garlic and onions. (Note, if you’re cooking these two servings in two separate individual-serving pots, you’ll have to split all the ingredients down the middle for each.)

Stir fry until the onions are translucent. Turn the heat up to high, and add the pork belly. Let brown and caramelize. Add the kimchi, sliced mushrooms and stir to combine.

Add about 1 1/3 cups of the anchovy stock (or 2/3 cup each for the individual pots), followed by the salt, sugar, Korean chili flakes, and sesame oil. Stir to combine.

Next, add the tofu, about a quarter of a standard block or half of a tube (if you are using a Korean brand that comes in cylindrical form). Break up the tofu lightly into large chunks. Bring the soondubu to a boil.

Crack an egg over the top of each pot, and cook for 1 minute. Top with the scallions and serve with white rice and some additional kimchi on the side.

What are the quantities for the ingedients in your recipe...are they in kilograms?
I absolutely love all your recipes even though I live in UK and some of the ingrdients are not availabe.
You are lucky where you are.

I have made this recipe so many times. DELICIOUS! Thanks 😊

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