Korean Soondubu with Kimchi (Edit recipe)

Korean soondubu jjigae (or Korean spicy tofu soup) is one of my favorite meals on a cold day. It’s served while it’s still piping hot, packed with silken tofu, vegges, and meat or seafood, and the broth can be as spicy or mild as you want it. It’s a comfort food for many Koreans, and it’s also considered a hangover food as well. My favorite kind is kimchi soondubu jjigae with beef.

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	2890
Fat:	17 g
Carbohydrates:	481 g
Protein:	256 g
Cholesterol:	23 g
Sodium:	43884 mg
Fiber:	0 g
Sugars:	473 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 2

Ingredients

1 Tbsp Sesame Oil
1/4 cup Onion, chopped
3 cloves Garlic, minced
4 oz Skirt Steak, or pork belly (can use any tender steak or cut of pork) or enoki mushrooms for vegan option
1 cup Water
1/2 cup Kimchi, sliced thinly PLUS 1/4 cup kimchi juice
1 Tbsp Gochugaru (Korean chili pepper flakes), or more to taste
12 oz Silken Tofu
1 tsp Salted Fermented Shrimp (Saewoojeot), (or soy sauce for vegan)
1 whole Egg, (omit for vegan)
Green Onion (Scallion), chopped, for garnish

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before you begin, chop the onion, garlic, and kimchi. Slice the meat into small pieces.
Heat sesame oil in a pot over medium high heat, then add onion and garlic. Stir cooking for 2-3 minutes until lightly browned.
Add meat and cook stirring for 3 minutes until browned on the outside.
Stir in water, kimchi juice, gochugaru, and kimchi. Once it comes to a boil, lower heat to medium, cover, and simmer for 5 minutes.
Stir in large chunks of silken tofu and salted shrimp, then simmer for 3 minutes.
Crack an egg in and stir.
Turn off heat, sprinkle with green onions, then serve.

Notes

Soondubu will last in the fridge store in an airtight container for up to 3 days. Just heat it up on the stovetop until it comes to a boil when you want to eat it again.