Best 2 Cant Be Korean Soon To Be Soup A Play On Sundubu Soup Recipes
If you are searching for a delicious and hearty soup that combines the flavors of traditional Korean cuisine with a modern twist, then look no further than "Cant Be Korean Soon to Be Soup". This unique dish, inspired by the classic Sundubu soup, is guaranteed to tantalize your taste buds and leave you feeling satisfied and invigorated. With its creamy broth, tender tofu, and an array of flavorful ingredients, this soup is perfect for a quick and easy meal or as a comforting dish to warm you up on a cold day. Let's delve into the world of flavors and explore the steps to create this culinary masterpiece.
Here are our top 2 tried and tested recipes!
CAN'T BE KOREAN SOON TO BE SOUP (A PLAY ON SUNDUBU SOUP)
I love Korean sundubu jjigae or suundubu chigae soup. I love it so much that I can eat it practically everyday with different combination of ingredients I have on hand as long as there is some silken or regular tofu (can't use firm Chinese style tofu for this). It is normally made with sliced pork and clams along with soft tofu, garlic, kimchi, green onion, kochugaru or kochukaru (Korean style crushed red pepper powder). This is not an authentic version - it is a very mild tasting without the added sliced pork or clams. You can certainly make this vegetarian and not add meatballs or egg on top, but I like to add whatever I have available in my refrigerator or freezer, such as meat balls, spinach, zucchini, etc to the soup. This soup really needs the Korean crushed red chili pepper powder known as kochugaru/kochukaru, but if you cannot locate it, you can certainly crush either Korean, Japanese or Thai red chili peppers in a pinch. I have added a picture of the bag of Korean kochugaru/kochukaru I use for making this soup in one of my photos. This is such a mild version of sundubu that almost anyone can eat it and you don't have to be a Korean to enjoy. I normally use some Japanese dashi or dashida (Korean beef version) to this, but to make it more compatible for vegetarians, I omitted. Normally jjigae and Japanese nabe soups are cooked in earthen pots on top of the burner. But, you can certainly use a small pot large enough to hold the ingredients with a lid.
Provided by Rinshinomori
Categories Clear Soup
Time 20m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Heat a earthen bowl, nabe or small pot over medium heat.
- Add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. Add sliced shiitake mushrooms and stir for additional minute.
- Add sugar, salt, black pepper, green onion, water, tofu, meatballs, and spinach. Cook until boiling. Reduce heat to simmer and continue to cook for 15-18 minutes.
- Drop an egg on top and cover the bowl with a lid. Continue to cook until egg is done to your liking.
- Sprinkle sesame seeds on top and serve.
Nutrition Facts : Calories 336.9, Fat 18.2, SaturatedFat 2.6, Sodium 1796.1, Carbohydrate 28.2, Fiber 7.1, Sugar 10.2, Protein 20.5
KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)
This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!
Provided by smy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h9m
Yield 4
Number Of Ingredients 20
Steps:
- Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
- Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
- Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
- Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 17.5 g, Cholesterol 266.1 mg, Fat 19.5 g, Fiber 3 g, Protein 35 g, SaturatedFat 4.7 g, Sodium 2606.1 mg, Sugar 6.6 g
Tips:
- Use a variety of vegetables in your soup for added flavor and nutrition. Some good options include mushrooms, spinach, carrots, and onions.
- If you like spicy food, add a dollop of gochujang (Korean chili paste) or a sprinkle of gochugaru (Korean chili flakes) to your soup.
- To make your soup creamier, blend some of the tofu with a little bit of broth before adding it to the soup.
- Serve your soup with a side of rice or noodles for a complete meal.
Conclusion:
Soon-to-be soup is a delicious and easy-to-make Korean soup that is perfect for a quick and healthy meal. It is packed with protein and vegetables, and can be easily customized to your liking. So next time you're looking for a quick and easy meal, give soon-to-be soup a try.
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