Recipes - Korean

Sundubu (Soft Tofu Soup)
Soodubu


Sundubu is a spicy, hot, comforting and delicious soft tofu stew that is one of the most popular stews that can be found in Korean restaurants. Served in a claypot, this hot sizzling soup is the perfect comforting meal in winter.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Korean









Ingredients:

3 tubes of 220g soft tofu (cut into slices)
¼ tsp salt (to season tofu)
1 green serrano chilli
1 red cayenne chilli
1 dozen oysters (remove shells)
1L water and 1 tbsp salt (for rinsing oysters)
300g pipi clams
1L water and 1 tbsp salt (for soaking)
1 tbsp salt (for soaking)
4 tbsp vegetable stock (or 1 cube of vegetable stock)
1 bunch enoki mushrooms (roots removed and separated)
1 stalk spring onions (diagonally sliced)
1 egg

Soup Seasoning:

1 tbsp Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun)
1 tsp Korean Fish Sauce
1 tbsp Korean soy sauce
1 tbsp garlic (minced)
1 tbsp crushed Korean Red Pepper Powder
1 tbsp sesame Sauce




Steps:
  1. Start boiling a 1 litre pot or clay pot of water.
  2. Combine the soup seasoning ingredients. Mix well and reserve.
  3. Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes.
  4. Chop spring onions, red and green peppers. Set aside.
  5. Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside.
  6. Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside.
  7. Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling.
  8. Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup.
  9. Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions.
  10. Break the egg and add it to the boiling soup. Serve.

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Sundubu (Soft Tofu Soup)

Sundubu (Soft Tofu Soup)

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Sundubu is a spicy, hot, comforting and delicious soft tofu stew that is one of the most popular stews that can be found in Korean restaurants. Served in a claypot, this hot sizzling soup is the perfect comforting meal in winter.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Korean
Ingredients

3 tubes of 220g soft tofu (cut into slices)
¼ tsp salt (to season tofu)
1 green serrano chilli
1 red cayenne chilli
1 dozen oysters (remove shells)
1L water and 1 tbsp salt (for rinsing oysters)
300g pipi clams
1L water and 1 tbsp salt (for soaking)
1 tbsp salt (for soaking)
4 tbsp vegetable stock (or 1 cube of vegetable stock)
1 bunch enoki mushrooms (roots removed and separated)
1 stalk spring onions (diagonally sliced)
1 egg

Soup Seasoning:

1 tbsp Sempio Chosun Ganjang (Naturally Brewed Soy Sauce for Soup, Chosun)
1 tsp Korean Fish Sauce
1 tbsp Korean soy sauce
1 tbsp garlic (minced)
1 tbsp crushed Korean Red Pepper Powder
1 tbsp sesame Sauce

Instructions
  1. Start boiling a 1 litre pot or clay pot of water.
  2. Combine the soup seasoning ingredients. Mix well and reserve.
  3. Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes.
  4. Chop spring onions, red and green peppers. Set aside.
  5. Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside.
  6. Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside.
  7. Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling.
  8. Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup.
  9. Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions.
  10. Break the egg and add it to the boiling soup. Serve.

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