How to Make Soondubu (Spicy Soft Tofu Stew) | Authentic Korean Recipe
Looking to incorporate meal prepping into Korean food? Try this recipe for Soondubu, a spicy tofu stew that is incredibly flavorful. The homemade paste can be stored in the refrigerator for months, making it easy to whip up an authentic Korean meal in less than 10 minutes. If you haven't tried Soondubu before, give it a taste at a restaurant first to get a sense of the flavors. This recipe calls for diced onions, spring onions, chopped pork, Korean red chili flakes, salt, sugar, vegetable oil, sesame oil, minced garlic, soy sauce, mushrooms, soft tofu, eggs, spring onions, and black pepper. Follow the steps carefully to create a savory stew that pairs perfectly with rice. And don't worry if you have leftover paste - simply freeze it in a Ziploc bag for up to 2-3 months. Enjoy the deliciousness of Soondubu in the comfort of your own home!
Ingredients:
- Diced onions
- Spring onions
- Chopped pork
- Korean red chili flakes
- Salt
- Sugar
- Vegetable oil
- Sesame oil
- Minced garlic
- Soy sauce
- Mushrooms
- Soft tofu
- Eggs
- Spring onions
- Black pepper
Cooking steps:
- Dice the onions and chop the spring onions into circular pieces.
- Chop the pork into small pieces.
- In a medium-high heat pan, add oil and sesame oil.
- Add the spring onions and pork into the pan and stir.
- Add the diced onions to the pan and cook until translucent.
- Add minced garlic to the pan and mix well.
- Add Korean red chili flakes to the pan and lower the heat.
- Add salt and sugar to balance the heat.
- Add soy sauce to the pan and mix well.
- In a separate bowl, combine mushrooms, water, and 2 tablespoons of the sauce.
- Bring the mixture to a boil and chop the tofu into small pieces.
- Add the tofu to the boiling mixture and mix gently.
- Crack an egg into the stew and add spring onions and black pepper.
- Serve the stew with rice and enjoy!
