Soondubu – it’s my go-to spicy stew that I eat when I return back to Seoul from trips abroad.
*This recipe was done in our first years of filming. We have made an updated version of it – smaller portion size and tweaks in the water amount. Tastes even better – go go go!*
One sip and my body knows its back home … time to de-compress!
Soondubu is a very famous spicy Korean stew made with freshly curdled soft tofu, vegetables, and your choice of protein. There are seafoods version (typically includes oysters, clams and shrimp) or meat versions (commonly beef or pork).
Before chomping down, locals will crack a raw egg into the soup. Bury it under the piping-hot tofu and the egg will poach itself. Halfway into the meal, you can scoop out the poached egg and break it gently over some white rice.
Sounds great no?
Soondubu is not made too frequently at home. That’s because its cumbersome to make – making the broth and seasoning it properly involves many steps.
But today, I’ll show you an amazing way to make it under 10 minutes! We’ll be shortening the time by making a Soondubu paste.
Drop a block of this special paste into a ceramic pot, along with some water. Then add-in your fresh veggies, protein and tofu. Bring it up to boil… and that’s it! We can call it a 7-minute meal.
It’s nice recipe for meal prepping. Or for making quick savory Korean dinners after work.
Key taste variable: Gochugaru
Gochugaru (Korean red chili flakes) is the key ingredient to get the spice level and flavor just right. It provides that smoky spice which is hard to replicate with other chili peppers.
The gochugaru we use on our videos is made from 100% Korea-grown chili peppers. (Many Korean marts in the US or abroad sell gochugaru that are sourced from China – which have lower quality and taste).
You can find the brand we use here on Gochujar.
The listed recipe will make enough paste for you to make at least 16+ individual servings of Soondubu. It seems like alot but it gets used quickly – especially if you’re cooking family portions.
However, if you’re living by yourself, I would recommend reducing the listed ingredients for the Soondubu paste by half. This should be enough.
If you go to a Korean mart, look for “Soondubu” tofu. It’s usually sold in a cylindrical tube. Or you can show them this text (“순두부 두부 찾고있습니다”). It means: “I’m looking for tofu to make Soondubu.”
Alrighty, enjoy Neighbors! Tag us on @IG (efutureneighbor) if you try it out. We love seeing pics of you cooking! 😊
-Daniel Out 🕺
**PS:: RECIPE TWEAK: In our video – when making the actual stew – we used 1/3 cup of water to mix with the paste. But we have since tweaked the recipe to use 1/2 cup of water. Make sure to give a taste before dropping-in the egg. If it’s slightly spicy or salty, add in a 1 or 2 dashes of water!**
Soondubu - Spicy Korean Tofu Stew
- 1 cup Onion
- 1/2 cup Spring onion
- 1/2 cup Minced pork
- 1 Cup Gochugaru (Korean Red Chili Flakes)
- 1/4 Cup Salt
- 3 Tablespoons Sugar
- 1/3 Cup Minced garlic
- 1/3 Cup Soy sauce
- 4 Tablespoons Vegetable oil
- 1 Tablespoon Sesame oil
- 2 Tablespoons Soondubu paste (shown above)
- 1/2 Cup Water
- 350 grams Silken Tofu (1 Tube)
- 1 Shiitake mushroom
- 3-4 Clams
- 1 Egg
- 1 Tablespoon Spring onion
- Few Shakes Black pepper
- Dice Onions (1 cup) and Spring Onion (1/2 cup) into small pieces. Give your Minced Meat (1/2 cup) one more chop.
- Place each ingredient listed under "Soondubu Paste" onto small dishes (except for the vegetable and sesame oil).
- Mix Vegetable Oil (4 Tablespoons) and Sesame Oil (1 Tablespoons) together in a separate dish. Set aside.
- Pour the Mixed Oil (5 Tablespoons) into a large frying pan. Once oil is hot, place in Spring Onions (1/2 cup).
- When spring onions are sizzling, place in Minced Pork (1/2 cup). Then add in chopped Onions (1 cup). Cook onions until they turn translucent and there is little left-over liquid in the pan.
- Then add in Minced Garlic (1/3 cup) and mix well. Then add in Gochugaru (1 cup). Lower heat.
- Add in Salt (1/4 cup) and Sugar (3 Tablespoons). Then add in Soy Sauce (1/3 cup). Give final mix and set the paste aside in a bowl to cool-off.
- Pour Water (1/2 cup) and Soondubu Paste (2 Tablespoons) into pot. Thoroughly mix-in the paste as the water comes to a boil.
- Once the water is boiling, add in the mushrooms and seafood (or other meats). Add in 1 tube of silken tofu (350 grams). Break tofu up with a spoon. Let it cook for one minute.
- Now... important! Give it taste. If it taste slightly too spicy (or salty) for your palate... feel free to add 1-2 dashes of water.
- Now drop in 1 egg. Garnish with spring onion slices and black pepper. Eat with rice!
- After you drop-in the paste, make sure to use a spoon to dissolve it into the boiling water. After you place in the tofu, break it into smaller pieces with your spoon so that all of the tofu curds can get flavored in the sauce. If you are vegetarian, replace the minced pork (in the paste) with diced button mushrooms.
- Place left-over paste in a few ziploc bags. Use your hands to flatten out the paste. Then store in the freezer. Will keep for 2-3 months.
- See video below for more details