Soondubu (Korean Tofu Stew)
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.
Servings: 2 People
Calories: 305kcal
Ingredients
Base Soup - Anchovy Kelp Stock
- 8 dried anchovies heads and guts removed
- 5 ounces (150 grams) 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
Instructions
ANCHOVY KELP STOCK
- Remove the heads and guts from the dried anchovies and put them in a saucepan with radish slices and dried kelp.
- 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.
- Turn off the heat. Remove the solids and strain the broth into a bowl. Set aside.
COOK THE TOFU STEW
- 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.
- Add pork belly slices and keep stirring for 3 minutes until the meat is cooked through.
- 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.
- Add salt and sugar and stir well.
- Cut the tofu into six equal portions and add to the soup. Stir well.
- Crack an egg on top of the soup and turn off the heat. Serve Soondubu immediately with remaining green onion sprinkled on top.
Notes
Recipe adapted from: Maangchi
Nutrition
Calories: 305kcal | Carbohydrates: 4.3g | Protein: 7.6g | Fat: 28.4g | Saturated Fat: 8.9g | Cholesterol: 107mg | Sodium: 1378mg | Fiber: 0.6g | Sugar: 1.1g