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.
Ingredients
| Main ingredients: | ||
| Soft tofu | 11 Ounce (extra soft tofu called soondubu) | |
| Beef | 2 Ounce, strips (1/4 cup) | |
| Kimchi | 1⁄4 Cup (4 tbs), strips | |
| Enokitake mushrooms | 1 Packet | |
| Zucchini | 1⁄3 Cup (5.33 tbs), quartered | |
| Onion | 1⁄2 , cut into 1/2-inch pieces | |
| Green onion | 1 , cut into 1/2-inch pieces | |
| Hot pepper | 1 , cut into 1/2-inch pieces | |
| Egg | 1 | |
| Beef ingredients: | ||
| Cooking wine | 1⁄2 Teaspoon | |
| Soy sauce | 1⁄4 Teaspoon | |
| Minced garlic | 1⁄4 Teaspoon | |
| Black pepper | 1 Pinch | |
| Broth ingredients: | ||
| Clams | 10 | |
| Water | 2 1⁄2 Cup (40 tbs) | |
| Kelp | 5 Small (1-inch x 2-inch) | |
| Seasoning ingredients: | ||
| Red pepper powder | 2 Tablespoon | |
| Oil | 1 Tablespoon (For frying) | |
| Hot pepper oil | 1⁄2 Tablespoon | |
| Soup soy sauce | 1 Tablespoon | |
| Minced garlic | 1⁄2 Tablespoon | |
| Salt | To Taste | |
| Black pepper | To Taste | |
| Sesame oil | 1⁄2 Teaspoon (Optional) | |
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.
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!Chef
