Korean Soft Tofu Stew (called Soondubu) is one of my favorite Korean stews.
Soothing, warming and comforting - all in one bite. Served with hot rice to absorb all the goodness and leaves you so satisfied!
Soondubu is tofu that’s not pressed, so it has a high water content with a silky, velvety texture.
The level of spice will depend on the amount of Korean red chili pepper ( gochugaru) added. You can make this non spicy by omitting the red chili flakes. I used pork belly but you can use any meat, seafood, kimchi or make it vegetarian by adding mushrooms and zucchini.
Soft Tofu Stew
Ingredients
1 tablespoon sesame oil or oil
1/4 cup onion, diced
1 tablespoon green onion, sliced
2 garlic cloves, minced
1-3 tablespoons Korean red chili pepper flakes (gochugaru), depending on spice level
1/2 cup meat- I used pork belly
1 cup anchovy broth, chicken broth or water
pinch of salt and pepper
1 tablespoon soy sauce
1 package silken tofu
1 egg
Garnish: green onions
Directions
In a pot, heat the oil, onions, green onions, garlic, and red chili pepper flakes and sauté for about a minute over medium heat. Add the meat and sauté for a few minutes.
Add broth, soy sauce, salt and pepper and bring to a boil. Add tofu and gently break into big chunks.
Simmer for about 5 minutes. Taste and adjust seasonings as needed. Crack an egg on top and garnish with green onions before serving.