Korean Food: Spicy Extra Soft Tofu Soup (순두부 찌개) Recipe Video

Many people in the world like this soup. The broth is spicy and matches great with the extra soft tofu. With the same basic seasonings used in this soup, you can make a different variety such as beef or clam. You can also put both in as I did in this recipe.

Summary

Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings2
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

Main ingredients:
 Soft tofu11 Ounce (extra soft tofu called soondubu)
 Beef2 Ounce, strips (1/4 cup)
 Kimchi1⁄4 Cup (4 tbs), strips
 Enokitake mushrooms1 Packet
 Zucchini1⁄3 Cup (5.33 tbs), quartered
 Onion1⁄2 , cut into 1/2-inch pieces
 Green onion1 , cut into 1/2-inch pieces
 Hot pepper1 , cut into 1/2-inch pieces
 Egg1
Beef ingredients:
 Cooking wine1⁄2 Teaspoon
 Soy sauce1⁄4 Teaspoon
 Minced garlic1⁄4 Teaspoon
 Black pepper1 Pinch
Broth ingredients:
 Clams10
 Water2 1⁄2 Cup (40 tbs)
 Kelp5 Small (1-inch x 2-inch)
Seasoning ingredients:
 Red pepper powder2 Tablespoon
 Oil1 Tablespoon (For frying)
 Hot pepper oil1⁄2 Tablespoon
 Soup soy sauce1 Tablespoon
 Minced garlic1⁄2 Tablespoon
 Salt To Taste
 Black pepper To Taste
 Sesame oil1⁄2 Teaspoon (Optional)

Nutrition Facts

Serving size

Calories 463 Calories from Fat 213

% Daily Value*

Total Fat 24 g36.5%

Saturated Fat 4 g19.8%

Trans Fat 0 g

Cholesterol 157.3 mg

Sodium 973.8 mg40.6%

Total Carbohydrates 26 g8.5%

Dietary Fiber 13.4 g53.4%

Sugars 2.7 g

Protein 36 g71%

Vitamin A 34.7% Vitamin C 58.2%

Calcium 10.7% Iron 91.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Take a bowl and marinate the beef with soy sauce, minced garlic, cooking wine and black pepper. Combine well and set aside.
2. Rinse the clams once in cold water. Take a pan, add water and the clams along with the kelp pieces. Cook on high heat for 5 minutes.
3. Remove the kelp and clams from the broth and keep the clams and broth for later.
4. In a pan heat oil, red pepper powder, hot pepper oil and minced garlic. Fry for 10 seconds on high heat. Add the marinated beef and fry until it is half cooked. Add the onion and kimchi, fry until the beef is completely cooked.
5. Pour the broth into the pan. Add soup soy sauce and zucchini. Cook it on high heat. Add salt and black pepper to taste.
6. Spoon out scoops of the soft tofu from the packet and add it to the broth. Then add the mushrooms and cook for 5 minutes on medium high heat.
7. Add the cooked clams. green onions and pepper. Cook for another minute. Finally add one egg into the broth and turn off the heat.

FINALIZING
8. Drizzle a little sesame oil on top before serving the dish.

SERVING
9. Best served with warm rice.

Editors Review

This spicy stew is filled with exotic flavors, perfect for warming up on a cold night, hearty though to stick to your ribs, and spicy enough to unblock your sinuses! Indulge in the savory and smooth textures of the extra soft tofu and have your senses tickled with the spicy aroma and flavors of this sundubu jjigae. Tofu, kimchi, and clams are prepared together, creating a soft and comforting taste that everyone can enjoy. This stew needs no other side dishes to accompany it!
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