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
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Jorja Wright
[email protected]This soup was delicious!
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[email protected]I made this soup for my family and they all loved it!
Md Robi Islam
[email protected]This was a great recipe!
Anyadioha N Chikaodili
[email protected]This soup was delicious!
shania jackson
[email protected]I made this soup for my family and they all loved it!
Eclipse Afton
[email protected]This was a great recipe!
ii_Sale7
[email protected]This soup was delicious!
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[email protected]I made this soup for my family and they all loved it!
kelvin amuah
[email protected]This was a great recipe!
Md Rofiqul
[email protected]This soup was delicious!
Krys S.
[email protected]I made this soup for my family and they all loved it!
Natasha Mwenya
[email protected]This was a great recipe!
Lukas Zotka
[email protected]This soup was delicious! I loved the spicy broth and the soft tofu.
Shams Ferdous
[email protected]I made this soup for my family and they all loved it! The broth was so flavorful and the tofu was perfectly cooked. I will definitely be making this soup again.
Wolves Uchiha
[email protected]This was a great recipe! I'm not usually a fan of tofu, but this soup was so flavorful that I didn't even notice. I will definitely be making this again.
Tempe Sherpa
[email protected]This soup was delicious! I loved the spicy broth and the soft tofu. I also added some chopped green onions and sesame seeds for garnish, which really took it to the next level.
Kahn hoti
[email protected]I made this soup for my family and they all loved it! The broth was so flavorful and the tofu was perfectly cooked. I will definitely be making this soup again.
Sohair Hussain
[email protected]This was a great recipe! I'm not usually a fan of tofu, but this soup was so flavorful that I didn't even notice. I will definitely be making this again.
Sarfaraz Khan
[email protected]This soup was amazing! I loved the spicy, savory broth and the soft tofu. I also added some chopped green onions and sesame seeds for garnish, which really took it to the next level.