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Soondubu Recipe

Name: BORI Korean Kitchens Soondubu Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 14 oz unsalted soft (silken) tofu; 2 cups anchovy or kelp broth; 1.5 tbsp gochugaru (Korean red pepper flakes); 1 tsp gochujang (Korean chili paste); 1 tbs soy sauce; 1 tsp sesame oil; 1 tbsp garlic, minced; 1 tsp white pepper; 1 tsp vegetable oil (or neutral oil); 0.25 cups onion, thinly sliced; 2 stalks green onion, chopped (separate white and green parts); 0.5 cups shiitake mushrooms, thinly sliced (optional); 0.25 cups zucchini, small dice (optional); 4 oz raw shrimp, peeled and chopped; 2 oz ground pork (or beef); 3 oz clams (optional, scrubbed); 1 each egg (large); 0.5 tsp salt; 0.5 tsp toasted sesame seeds (optional); 2 cups steamed rice; 0 to taste additional gochugaru or chili oil (optional)

Inspired by BORI Korean Kitchen

Time25m

Serves2

Make Soondubu Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soondubu (Soft Tofu Stew) Base

14 oz unsalted soft (silken) tofu

2 cups anchovy or kelp broth

1 1/2 tbsp gochugaru (Korean red pepper flakes)

1 tsp gochujang (korean chili paste)

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

1 tbsp Garlic, minced

1 tsp White pepper

Aromatics & Add-ins

1 tsp vegetable oil (or neutral oil)

1/4 cups onion, thinly sliced

2 stalks green onion, chopped (separate white and green parts)

1/2 cups shiitake mushrooms, thinly sliced (optional)

1/4 cups zucchini, small dice (optional)

Protein Options (choose one or combine)

4 oz raw shrimp, peeled and chopped

2 oz ground pork (or beef)

3 oz clams (optional, scrubbed)

To Finish & Serve

1 each egg (large)

1/2 tsp Celtic sea salt

1/2 tsp toasted sesame seeds (optional)

2 cups Steamed rice

0 to taste additional gochugaru or chili oil (optional)

Method

Soondubu (Soft Tofu Stew) Base

Prepare broth

If using dried anchovy/kelp stock, bring 2 cups of prepared anchovy or kelp broth to a gentle simmer in a medium heavy-bottomed pot. If using store-bought broth, heat to simmer.

Whisk together gochugaru, gochujang, soy sauce, sesame oil, minced garlic and white pepper in a small bowl to make a spicy paste. Add the paste to the simmering broth and stir to dissolve. Taste and adjust saltiness with up to 1/2 tsp salt, remembering protein and clams will add salt.

Reduce heat to medium-low so the broth is gently bubbling while you prepare add-ins.

Aromatics & Add-ins

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add the white parts of the chopped green onion and the sliced onion; sauté until translucent, about 2–3 minutes. Add optional mushrooms and zucchini and cook 1–2 minutes just to soften. Transfer sautéed aromatics to the simmering broth.

Gently break the 14 oz block of soft tofu into large spoonfuls directly into the simmering seasoned broth. Do not stir vigorously; allow pieces to keep some shape.

Protein Options (choose one or combine)

If using ground pork: add 2 oz ground pork to the simmering broth and break it up with a spoon; cook until just opaque, 2–3 minutes.

If using shrimp: stir in chopped raw shrimp and cook until pink and opaque, about 2 minutes.

If using clams: add scrubbed clams, cover, and steam in the simmering stew until shells open, 3–4 minutes. Discard any unopened clams.

To Finish & Serve

Taste the stew and add salt as needed (up to the 1/2 tsp provided). Keep the stew at a gentle simmer.

Crack the egg directly into the bubbling stew near the end of cooking. Cover the pot for 30–60 seconds for a runny yolk or 2 minutes for a more set yolk.

Turn off the heat, drizzle a few drops of sesame oil, scatter the green parts of the chopped green onion, and sprinkle toasted sesame seeds and extra gochugaru or chili oil to taste.

Ladle the soondubu into individual bowls (traditionally served in a hot stone pot if available) and serve immediately with steamed rice on the side. Each serving is best eaten hot: spoon the stew over rice or scoop rice into the stew as you eat.