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Soondubu- Korean tofu stew
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4.45 from 9 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Korean Recipes
Keyword: Korean Tofu Soup, Soondubu
Servings: 2 People
Author: Bee Yinn Low

Ingredients

Base Soup - Anchovy Kelp Stock

  • 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
US Customary - Metric

Instructions

ANCHOVY KELP STOCK

  • Remove the heads and guts from the dried anchovies and place them in a saucepan along with the radish slices and dried kelp.
    Soondubu base soup ingredients
  • Add four cups of water to the saucepan and cook on medium-high heat, covered, until it begins to boil. Reduce the heat to medium-low and simmer for an additional 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 in a large pot over medium-high heat. Add the onion, garlic, half of the chopped green onion, and Gochugaru (Korean hot pepper flakes). Stir-fry for 1 minute, or until aromatic.
  • Add the pork belly slices and continue stirring for 3 minutes, or until the meat is cooked through. Add the kimchi and stir well with a spatula. Pour in the anchovy kelp stock until the pot is about 2/3 full. Cook the soup for 7 minutes.
  • Add salt and sugar to the soup and stir well. Cut the tofu into six equal portions and add them to the soup, stirring gently. Crack an egg on top of the soup and turn off the heat. Serve the Soondubu immediately, garnished with the remaining chopped green onion.

Notes

Recipe adapted from: Maangchi

Nutrition

Calories: 499kcal | Carbohydrates: 14g | Protein: 23g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 1564mg | Potassium: 625mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2598IU | Vitamin C: 14mg | Calcium: 247mg | Iron: 5mg