Soondubu is one of the most well-known dishes in Korean cuisine. Its main feature is the deep flavor of soft tofu (soondubu) simmered in a spicy soup. Originally it was popular as a dish to warm the body during the cold winter, but now it is loved by many people all year round. In particular, this dish has an excellent balance of the smooth texture of the tofu and the spiciness of the soup, and once you try it you will be hooked.
Ingredients (for 2 people)
- 1/2 block of silken tofu
- Beef innards 150g
- 6 clams
- 1/2 onion
- 1/2 green onion
- Shimeji mushrooms (optional)
- Japchae (optional)
- 1 teaspoon powdered scallop stock
- Spring onions for topping (optional)
- Dashida 1 piece
- 500ml water
- 1 tablespoon salad oil
seasoning:
- 1 teaspoon chili powder
- 1 teaspoon chili flakes
- 1 teaspoon gochujang
- 1 tablespoon peanut butter
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- 1 tbsp soy sauce
- 1 teaspoon sugar
How to make it
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Preparation
- Cut the tofu into bite-sized pieces and remove the sand from the clams.
- Prepare the onion and leek by thinly slicing them and separating the shimeji mushrooms.
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Stir-fry
- Heat salad oil over low heat and add garlic to transfer its aroma to the oil. Next, add onion and green onion and stir fry until slightly browned . This is an important step to bring out the deep flavor of Sundubu. When the onion has softened, add shimeji mushrooms and stir fry.
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Soup making
- Add water, powdered scallop stock, dashida, offal and clams to the stir-fried ingredients and simmer.
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Finishing
- Gently add the tofu and the seasonings mixed into the simmering soup, then simmer for another 5 minutes and it's done. Garnish with some spring onions for a visually appealing dish.
Tips and arrangements
The key to cooking this dish is to thoroughly transfer the garlic aroma to the oil and fry it . This makes the onions and leeks sweeter and adds depth to the soup as a whole. Another appeal of Sundubu is that you can freely adjust the spiciness and enjoy different ingredients. You can add chicken or kimchi instead of horumon or clams, or make a seafood Sundubu using a seafood mix.
summary
Sundubu is easy to make and has excellent nutritional balance. The spicy flavor of garlic and chili peppers combined with the mellow taste of tofu makes it a luxurious dish that you can easily enjoy at home. Please give it a try!
