Soon Du Bu is a form of traditional Korean soup that is made with tons of tofu. There are many variations of making this dish, and every one of them is immensely popular in the Korean community. Probably the most famous variation of soon du bu consists of lots of tofu, some mushrooms, and shrimp. There are many ways to prepare this dish with the same ingredients, but here's a good method I found out.
First you'll need to get the ingredients. Most Soon du bu consist of tofu. In this recipe, we will use silken tofu. Silken tofu is a softer type of tofu with a much smoother texture. For this recipe, we will also need: onions, red pepper powder, red pepper paste, shrimp (peeled or unpeeled, it's up to you), anchovies(dry), a couple eggs, and mushrooms.
First, get a large pot and fill it at least halfway with water. Then add your anchovies and boil the water for a good ten minutes. Then take the anchovies out. This will be the starting broth for our soon du bu.
Next, while the broth is boiling, add the red pepper paste and the tofu. We need to add these first so that they're fully mixed and fully cooked. Bring the heat down to a simmer for about 5 minutes.
Next, add in all of the other ingredients except the eggs. Cook these for a good 10 minutes so that all the ingredients are fully cooked.
Once these ingredients are done cooking, add in the eggs and mix it completely so that in every serving, there is some egg.
Then cook it briefly, and you're done! Now, simple serve it with rice and enjoy. It's a simple dish that doesn't take that long to make, but if made correctly, it'll be one of the best soon du bu jji gae's you'll have eaten outside of Korea.
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12 dried anchovies
1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
100 grams of beef, 1 cup of mixed seafood, 3 shrimp
2 green onions, 1 green chili pepper
2-5 tbs of hot pepper flakes
olive oil, sesame oil, 2 tubes of soon du bu
2 tbs of fish sauce, and 2 eggs
Prepare stock to make tasty sundubu:
Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
Set aside the stock and take out the mushrooms and chop them into small pieces.
Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
Chop 100 grams of beef and put it into the pot and stir it.
Add the chopped shiitake mushroom and stir it.
Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
*tip:
2 tbs—mild
3 tbs—medium
4 tbs—hot
5 tbs (1/4 cup)—suicidal hot ! : )
Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
Add 1 cup of mixed seafood and 3 shirimp.
Add 2 tbs of fish sauce.
Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
When it boils, add 2 chopped green onions and 1 green chili pepper.
Crack eggs and drizzle some sesame oil before serving.
sundubu
Enjoy it!
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