1/3 Photos of 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.
My Private Note
Units: US | Metric
- 1 1/2 tablespoons korean crushed red chili powder (kochugaru or kochukaru)
- 3 garlic cloves, minced
- 1 1/2 teaspoons sesame oil
- 1/4-1/3 cup cabbage kimchii pickle, chopped roughly
- 1/2-1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shiitake mushrooms (use either fresh or dry reconstituted) or 1/4 cup button mushroom, sliced
- 4 green onions, sliced diagonally
- 12 ounces silken tofu, roughly cut up (soft tofu)
- 2 cups water
- 1 cup Baby Spinach
- 1 egg (optional)
- 2 -3 meatballs (any kind optional)
- 1 teaspoon sesame seeds (optional)
- 1Heat a earthen bowl, nabe or small pot over medium heat.
- 2Add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. Add sliced shiitake mushrooms and stir for additional minute.
- 3Add 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.
- 4Drop an egg on top and cover the bowl with a lid. Continue to cook until egg is done to your liking.
- 5Sprinkle sesame seeds on top and serve.
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Nutritional Facts for Can't Be Korean Soon to Be Soup (A Play on Sundubu Soup)
Serving Size: 1 (1026 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 336.8
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 1796.1 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 7.1 g
- Sugars 10.2 g
- Protein 20.4 g
The following items or measurements are not included: