Soondubu, spicy soft tofu soup. Winter has arrived in the Bay Area and the temperatures has dropped to record lows, which makes me start thinking about steaming hot bowls of food.
Bowls have a smaller diameter and visually steam better and my theory is that the smaller air to surface ratio holds the heat in better than wide open plates anyway… I have been looking for an easy recipe for soondubu that tastes as good as the stuff served in the restaurants for years. Every single version I tried was all right, but lacked the depth and complexity of flavors that make me crave the soup in the first place.
I have had several of my own versions of Passionate Eater’s Dropping the F-Word in the Kitchen, failures that all ended up going down the drain… For a recipe to make it in my repertoire, I tend to go with recipes that are one page or less and even better if I don’t have to make special trips to fishmongers and butchers. . I chopped up a variety of fresh mushrooms and sauteed them with spoonfuls of fiery Korean chili powder. Spicy Tofu Soup (Soondubu) Hot bubbling spicy tofu soup is the perfect way to warm yourself when the weather gets chilly.
This is a must have recipe from Maangchi's Korean Kitchen, she has the most amazing collection of home cooking recipes that are easy to follow and includes lots of information about the ingredients used.Serves 2Ingredients for the stock:12 dried anchovies1/3 cup of kelphalf onion, roughly chopped5 cloves of garlic, lightly smashed3 dried shiitake mushrooms Ingredients for the stew:1 cup of mixed seafood (I used 4 prawns and 4 pieces of cuttlefish fillets)2 green onions, cut into 2 inch segments1 jalapeno pepper2-5 tbs of hot pepper flakesolive oilsesame oil,1 tube of soft tofufish sauce to taste1 egg Prepare stock: Pour 5 cups of water into a pot and add 12 dried anchovies after removing the intestine area.
Add chopped onion, dried kelp, dried shiitake mushrooms, garlic cloves and boil it over high heat. Take the mushrooms from the stock, let them cool and then chop them into small pieces. Korean recipes: Soondubu jjigae (soft tofu stew) Ingredients: 12 dried anchovies 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms 100 grams of beef, 1 cup of mixed seafood, 3 shrimp2 green onions, 1 green chili pepper 2-5 tbs of hot pepper flakes olive oil, sesame oil, 2 tubes of soon du bu 2 tbs of fish sauce, and 2 eggs Prepare stock to make tasty sundubu: Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.Set aside the stock and take out the mushrooms and chop them into small pieces.Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.Chop 100 grams of beef and put it into the pot and stir it.Add the chopped shiitake mushroom and stir it.Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
Enjoy it!