Best 3 Cant Be Korean Soon To Be Soup A Play On Sundubu Soup Recipes
Craving a comforting and flavorful soup that's packed with protein and vegetables? Look no further than Soon Tofu Soup, also known as Sundubu Jjigae in Korean. This traditional Korean dish is a delightful blend of soft tofu, savory broth, and an array of colorful ingredients that come together to create a symphony of flavors.
In this article, we'll take you on a culinary journey with two unique variations of Soon Tofu Soup: the Classic Soon Tofu Soup and the Spicy Soon Tofu Soup. Both recipes are easy to follow and promise an explosion of taste in every spoonful.
The Classic Soon Tofu Soup is a comforting dish that showcases the delicate flavors of tofu and a mild, yet flavorful broth. It's perfect for those who prefer a milder taste profile. On the other hand, the Spicy Soon Tofu Soup is a fiery delight that packs a punch with its spicy gochujang paste. This version is sure to satisfy those who love a good kick of heat.
Along with the detailed recipes, we'll also provide helpful tips and tricks to ensure your Soon Tofu Soup turns out perfectly. Whether you're a seasoned cook or a beginner in the kitchen, this guide will empower you to create a delicious and authentic Korean soup that will warm your soul and tantalize your taste buds.
CAN'T BE KOREAN SOON TO BE SOUP (A PLAY ON SUNDUBU SOUP)
I love Korean sundubu jjigae or suundubu chigae soup. I love it so much that I can eat it practically everyday with different combination of ingredients I have on hand as long as there is some silken or regular tofu (can't use firm Chinese style tofu for this). It is normally made with sliced pork and clams along with soft tofu, garlic, kimchi, green onion, kochugaru or kochukaru (Korean style crushed red pepper powder). This is not an authentic version - it is a very mild tasting without the added sliced pork or clams. You can certainly make this vegetarian and not add meatballs or egg on top, but I like to add whatever I have available in my refrigerator or freezer, such as meat balls, spinach, zucchini, etc to the soup. This soup really needs the Korean crushed red chili pepper powder known as kochugaru/kochukaru, but if you cannot locate it, you can certainly crush either Korean, Japanese or Thai red chili peppers in a pinch. I have added a picture of the bag of Korean kochugaru/kochukaru I use for making this soup in one of my photos. This is such a mild version of sundubu that almost anyone can eat it and you don't have to be a Korean to enjoy. I normally use some Japanese dashi or dashida (Korean beef version) to this, but to make it more compatible for vegetarians, I omitted. Normally jjigae and Japanese nabe soups are cooked in earthen pots on top of the burner. But, you can certainly use a small pot large enough to hold the ingredients with a lid.
Provided by Rinshinomori
Categories Clear Soup
Time 20m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Heat a earthen bowl, nabe or small pot over medium heat.
- Add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. Add sliced shiitake mushrooms and stir for additional minute.
- Add sugar, salt, black pepper, green onion, water, tofu, meatballs, and spinach. Cook until boiling. Reduce heat to simmer and continue to cook for 15-18 minutes.
- Drop an egg on top and cover the bowl with a lid. Continue to cook until egg is done to your liking.
- Sprinkle sesame seeds on top and serve.
Nutrition Facts : Calories 336.9, Fat 18.2, SaturatedFat 2.6, Sodium 1796.1, Carbohydrate 28.2, Fiber 7.1, Sugar 10.2, Protein 20.5
KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)
This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!
Provided by smy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h9m
Yield 4
Number Of Ingredients 20
Steps:
- Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
- Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
- Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
- Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 17.5 g, Cholesterol 266.1 mg, Fat 19.5 g, Fiber 3 g, Protein 35 g, SaturatedFat 4.7 g, Sodium 2606.1 mg, Sugar 6.6 g
KOREAN BEAN PASTE SOUP (CHIGAE)
We love this soup at Korean Restaurants! It is hot and spicy and so fast to make. It's best served with rice and kimchi.
Provided by Mika G.
Categories Korean
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
- Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
- Stir in tofu and cook until tofu has expanded and vegetables are tender.
- Best served with rice and kimchi.
Nutrition Facts : Calories 121.6, Fat 3.5, SaturatedFat 0.5, Sodium 23, Carbohydrate 16.5, Fiber 2.6, Sugar 4, Protein 8.6
Tips:
- Use fresh ingredients: The best Soon Tofu Soup is made with fresh, high-quality ingredients. This includes firm tofu, soft tofu, clams, mussels, and vegetables.
- Don't overcook the tofu: Tofu is a delicate ingredient that can easily be overcooked. Be careful not to boil the soup for too long, or the tofu will become tough and rubbery.
- Add some spice: Soon Tofu Soup is traditionally a spicy dish. If you like spicy food, add some gochujang (Korean chili paste) or gochugaru (Korean chili powder) to the soup.
- Serve with rice: Soon Tofu Soup is typically served with rice. The rice helps to soak up the delicious broth and makes the soup more filling.
Conclusion:
Soon Tofu Soup is a delicious and hearty Korean soup that is perfect for a cold winter day. It is made with fresh tofu, clams, mussels, and vegetables, and it is simmered in a spicy broth. Soon Tofu Soup is a popular dish in Korea, and it is also becoming increasingly popular in other parts of the world. If you are looking for a new and exciting soup to try, I highly recommend Soon Tofu Soup.
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