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
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Sarah Burnett
[email protected]I love this soup! It's so easy to make and it's always a hit with my family.
Coleta Tsoro
[email protected]This soup is a great way to use up leftover vegetables. It's also a very healthy and nutritious meal.
Patricia Hardin
[email protected]I'm always looking for new soup recipes and this one definitely didn't disappoint. It's so easy to make and it's packed with flavor.
Mian Sajid
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Fadwa Youssef
[email protected]I've made this soup several times and it's always delicious. I love the way the tofu soaks up the flavor of the broth.
Sulaiman Collins
[email protected]This is my go-to recipe for sundubu soup. It's always a hit with my family and friends.
ze one and only Dragon
[email protected]I'm not a big fan of tofu, but I really liked this soup. The tofu was cooked perfectly and the broth was so flavorful.
Carizma Helmick
[email protected]This soup is a bit too spicy for me, but it's still really good. I just add a little less gochujang next time.
Melissa Stephen
[email protected]This soup is so easy to make and it's so delicious. I love that I can use up leftover vegetables in it. It's a great way to clean out my fridge.
Chibuike Hurriking
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it. I will definitely be making it again.
Lakisha Davis
[email protected]This is the best sundubu soup I've ever had! The broth is so flavorful and the tofu is cooked to perfection. I highly recommend this recipe.
Adnan Khand
[email protected]This recipe was a bit too complicated for me. I ended up making a lot of mistakes and the soup didn't turn out very well. I think I'll stick to simpler recipes in the future.
MR ABBAS KHAN
[email protected]Not a fan. The soup was too spicy for my taste and the tofu was mushy.
Trend Marie
[email protected]This soup was just okay. The broth was a little bland and the tofu was a bit too firm. I think I'll try a different recipe next time.
Rashed Yarmal
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of tofu, but I'm so glad I did! The tofu was cooked perfectly and the soup was amazing. I'll definitely be making this again.
MAF
[email protected]This is my new favorite soup recipe! It's so easy to make and so delicious. I love the combination of flavors and textures.
Jam Rashid
[email protected]I've never had sundubu soup before, but this recipe was easy to follow and turned out great! The tofu was soft and silky, and the broth was flavorful and spicy.
abbasi mobile tips
[email protected]This soup was a hit with my family! The flavors were so rich and complex, and the tofu was cooked perfectly. I will definitely be making this again.