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Soondubu (Korean Tofu Stew)


2 people


40 minutes



– 8 dried anchovies, heads and guts removed – 5 ounces radish, peeled and sliced – 1 dried kelp – 4 cups water TOFU STEW – 1 tablespoon vegetable oil – 1/4 cup chopped onion – 2 cloves garlic, minced – 1 stalk green onion, chopped – 2 tablespoons Gochugaru (Korean hot pepper flakes) – 1/2 cup pork belly slices, cut into small pieces – 1/2 cup kimchi, chopped – 1 teaspoon salt – 1/2 teaspoon sugar – 1/2 package soft tofu – 1 egg

Step 1

Remove the heads and guts from the dried anchovies and put them in a saucepan with radish slices and dried kelp.

Step 2

Add four cups of water to the saucepan and cook on medium-high heat, covered, until boiling. Reduce the heat to medium-low and simmer for another 20 minutes.

Step 3

Turn off the heat. Remove the solids and strain the broth into a bowl. Set aside.

Step 4

 Heat one tablespoon of oil on medium-high heat in a large pot. Add onion, garlic, half the chopped green onion, and Gochugaru (Korean hot pepper flakes) and stir fry for 1 minute until aromatic.

Step 5

 Add pork belly slices and keep stirring for 3 minutes until the meat is cooked through.

Step 6

 Add kimchi and stir well with a spatula. Add the anchovy kelp stock to fill the pot to 2/3 full, and cook the soup for 7 minutes.

Step 7

Add salt and sugar and stir well.

Step 8

 Cut the tofu into six equal portions and add to the soup. Stir well.

Step 9

 Crack an egg on top of the soup and turn off the heat. Serve Soondubu immediately with remaining green onion sprinkled on top.

This authentic Korean Tofu Stew is made with pork belly, kimchi, and soft tofu. Quick and easy, there are only a few simple ingredients. Best served with a bowl of steamed rice.

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