Silken Tofu Soup (Soondubu Jjigae 순두부찌개)

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Silken Tofu Soup (Soondubu Jjigae 순두부찌개)

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Adjust Servings:
1/4 cup Dried Anchovies; head and guts removed
5x4 inch piece Dried Kelp
2 Tbsp. Hot Pepper Flakes
1 Tsp. Sesame Oil
60 g Pork Belly; bite size pieces
1/4 cup Brown Onion; sliced
1 clove Garlic; minced
1 stalk Spring Onion; chopped
1/2 cup Kimchi; chopped
1 Tsp. Salt
1/2 Tsp. Sugar
1 tube Silken Tofu
1 Egg
Optional Ingredients
Enoki Mushroom


  • Optional Ingredients





Make soup base

In a pot over medium high heat, add anchovies, kelp and 4 cups of water. Let it come to a rolling boil.

Lower heat to low and continue for 20 minutes. Strain the stock into a boil removing anchovies and keep kelp to serve as a side dish. You should have about 2 cups of stock.


Cook the soup

Bring a claypot or a korean earthen soup pot over medium heat to start getting it hot.

Add 1 tablespoon oil, onion and garlic. Stir till they are fragrant.

Add pork pieces and stir till it is cook through. Then add kimchi. Cook till they look wilted for about 1 minute.

Then pour 3/4 cup of soup stock prepared earlier. Bring to a boil. Add salt and sugar. Stir to mix. Taste and adjust seasoning.

Put in silken tofu and break them up with a spoon to mouthful pieces.

In a small bowl, mix hot pepper flakes and sesame oil. Put the mixture into the pot of soup. Gently stir to mix.

Crack an egg onto the soup. Cook another minute and serve with some spring onion garnishes on top.


Garlic Fried Rice
Stir-fried Rice Noodle (Char Kway Teow 炒粿條)
Garlic Fried Rice
Stir-fried Rice Noodle (Char Kway Teow 炒粿條)

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