Recipes

Soft tofu stew

Sundubu-jjigae 순두부찌개

Serves 2-3

Ingredients:

Prepare stock to make tasty sundubu:

  1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
  2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
  3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
  4. Set aside the stock and take out the mushrooms and chop them into small pieces.
  5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
  6. Chop 100 grams of beef and put it into the pot and stir it.
  7. Add the chopped shiitake mushroom and stir it.
  8. 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 ! : )
  9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
  10. Add 1 cup of mixed seafood and 3 shirimp.
  11. Add 2 tbs of fish sauce.
  12. 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.
  13. When it boils, add 2 chopped green onions and 1 green chili pepper.
  14. Crack eggs and drizzle some sesame oil before serving.

Enjoy it!

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477 Comments:

  1. macarl manila, philippines My profile page joined 11/14
    Posted November 27th, 2014 at 4:05 am | # |

    Dear Maangchi,
    Thank You for posting your recipes.
    please keep em coming. I cant wait to try some of your recipes and i will keep you posted on my progress.

  2. isykitty United States My profile page joined 10/14
    Posted October 19th, 2014 at 9:00 pm | # |

    Since there are 473 positive comments about this I’m 100% certain mine turned out yucky cause of me. so sad. my poor toddler even cried when she ate it it was so bad.

    Just thought I would post so if anybody else created a disaster they wouldn’t feel like they were the only one.

    I used Dashi anchovy dried…I highly doubt that was why it tasted like crap…sigh

    • Maangchi New York City My profile page joined 8/08
      Posted October 22nd, 2014 at 7:23 pm | # |

      Wow you made this for your child? Very brave!

      I hope it turns out better next time!

    • Lynnjamin New York My profile page I'm a fan! joined 11/14
      Posted November 6th, 2014 at 4:10 pm | # |

      I feel so bad for you! You are taking one failed dish pretty hard, my friend! This dish is complicated and there are so many variables. The anchovies and kelp, were they quite fresh? They are the backbone of this stew, and if they have lost their zest, the stew will be bland and one-dimensional. The red pepper flakes are the star of this show. They have to be the Korean kind, or this just won’t taste good at all. Please don’t give up!

  3. Deergalaxy Hong Kong, China My profile page joined 7/14
    Posted July 2nd, 2014 at 6:22 am | # |

    Hi Maangchi,
    Is it a must to add kelp in the stock?

    • Maangchi New York City My profile page joined 8/08
      Posted July 4th, 2014 at 10:18 am | # |

      Delicious stock makes delicious sundubu jjigae. If kelp is not available, skip it and use dried anchovies to make stock. Or use some chicken broth (canned or homemade chicken broth)

  4. jenny_ang18 Indonesia My profile page joined 3/14
    Posted March 18th, 2014 at 1:51 pm | # |

    Hi maangchi….

    The first time i tried to make this soup, and i really failed that.. T_T i bought the red pepper flakes in my country which is the texture is quite rough. So i actually wonder did i buy the correct red pepper flakes or should i buy red pepper powder which is more fine in the texture. Please help and guide me maangchi. I’m really dying to try to make a successfull korean dishes.. thanks

    • Maangchi New York City My profile page joined 8/08
      Posted March 18th, 2014 at 1:59 pm | # |

      Hot pepper flakes will be better. Follow the recipe tightly please, then you will make good soondubu jjigae. http://www.maangchi.com/ingredient/hot-pepper-flakes
      I use hot pepper powder only when I make gochujang (hot pepper paste).

      • gabsoo Jakarta My profile page joined 4/14
        Posted May 21st, 2014 at 7:57 pm | # |

        망치님 ~ 좀 자카르타 다시 오면 안되용? 전 되게 좋아해요 .. 요리 정말 잘하고 레시피 다 완변해요 ~ 망치 누나 짱이예요~ ㅋㅋ
        왕갑수 드립니다

    • gabsoo Jakarta My profile page joined 4/14
      Posted May 21st, 2014 at 7:55 pm | # |

      Hey i also from Indonesia ~ and you can find easily at jakarta ~ MU GUNG HWA market at dharmawangsa or blok s (jalan senayan) .. hehe
      화이팅

  5. Chiizuchan Florida My profile page joined 3/14
    Posted March 9th, 2014 at 5:53 pm | # |

    Maangchi!

    This is the second recipe I’ve made from your site so far and it’s so much better than the soondubu-jiggae I had at the restaurant, thank you!

  6. o0oFLORAo0o Los Angeles My profile page joined 1/14
    Posted January 21st, 2014 at 2:13 pm | # |

    Hello,

    I’m going to try this recipe tonight (4 servings) with dungeness crab instead of the seafood mix. Do you suggest I add additional ingredients like meat, seafood or other sauces? It’ll be my first time attempting soondubu so I’m a little nervous. Hope to hear back from you today. Thanks!

  7. KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted October 2nd, 2013 at 10:02 am | # |

    This looks very good!!
    So gonna try it!

  8. Misodare Canada My profile page joined 8/13
    Posted August 5th, 2013 at 12:54 am | # |

    Hello,
    If you know what “Shichimi” is, (a Japanese hot pepper powder, with six other spices) can I use that instead of the hot pepper flake?
    If not, then does gochujeang (idk how it’s spelt) work?

  9. AA1996 Sacramento My profile page joined 5/13
    Posted May 26th, 2013 at 3:07 am | # |

    Hi, I just have a question
    Is it necessary to add the dried anchovies?

  10. Uyenlai Usa My profile page joined 5/13
    Posted May 19th, 2013 at 4:33 pm | # |

    Hi im very exciting to make this soup ( my 1st time )
    So i have a question can i use hot pepper paste instead of hot pepper flake???
    Thanks

  11. eversoangus San Diego My profile page joined 4/13
    Posted April 5th, 2013 at 1:25 am | # |

    Hi Maangchi,
    I love all of your videos and make myself hungry late at night watching them. I just made this jjigae for dinner tonight and it was so flavorful and delicious. Thank you so much and it’s seriously so much better than what I normally get at a restaurant.

  12. PMMitchell United States My profile page joined 3/13
    Posted March 19th, 2013 at 12:25 pm | # |

    Hi Maangchi:

    I know this is an old post – but it’s relatively new to me!

    My partner and I really enjoy soondubu jjigae, but our favorite restaurant is over 45 miles away! So, I decided to try this recipe. I followed it exactly and it is TERRIFIC! We both agree that it is better than the version at Tofu House in Palo Alto, CA (our favorite place). Thanks so much!

    I had no idea how easy it is to make…

  13. ang gelo Philippines My profile page joined 2/13
    Posted February 23rd, 2013 at 11:25 am | # |

    Hi Maangchi,
    Can I use claypot for cooking soondubu jiggae? I have a medium sized claypot with round bottom. Also my claypot does not have a glaze in it. :-)

  14. Kenisha Jakarta, Indonesia My profile page joined 2/13
    Posted February 14th, 2013 at 9:02 am | # |

    annyeonghaseyo

    how many servings that can be cooked from all the above ingredients?

    if I want to cook for one serving per one person, how many of the ingredients used for it?

    P.S. If I can not find dried Korean anchovies, can I use another type of dried anchovies?

    • Maangchi New York City My profile page joined 8/08
      Posted February 14th, 2013 at 9:11 am | # |

      The recipe is for 2 servings. If you make 1 serving, half all the ingredients. “can I use another type of dried anchovies?” yes, use large anchovies. Good luck with making good soondubujjigae.

      • Korean_food_is_my_life USA My profile page joined 4/13
        Posted April 25th, 2013 at 6:43 pm | # |

        Are all of your recipes only for 2 people? If it is, what do you think the amount of ingredients would be if I want to serve for 4 people? Just double everything?
        This is literally my first time cooking, so I wanna make it delicious! :)

  15. kimjanej Durham My profile page joined 2/13
    Posted February 3rd, 2013 at 10:02 pm | # |

    I just made this the other night and it was delicious! I made it just in my pot but it was still good. I was wondering if I could make it in a dolsot – I don’t have the ddubbaegi, but I have two dolsots I use for bibimbap.

  16. xelloss1989 United States My profile page joined 1/13
    Posted January 18th, 2013 at 6:03 pm | # |

    Somehow the flakes i bought is not very spicy, so in another pot i cooked up some more mushrooms with hot pepper paste and the soup that i was boiling, and then I poured the whole thing into the tofu soup. Taste good!

  17. ladyluxuryrn Nj My profile page joined 3/12
    Posted December 23rd, 2012 at 12:49 am | # |

    Just made my 1st Soon du bu Maangchi! I couldn’t find any pepper flakes and just chopped dried pepper instead. Are hot pepper flakes and pepper powder the same?
    It was delicious none the less…Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted December 23rd, 2012 at 11:04 am | # |

      I’m glad to hear that your first time to make soondubujjigae turned out great! : )

      “Are hot pepper flakes and pepper powder the same?” Yes, they are made of the same kinds of Korean dried hot peppers and both are called gochugaru in Korean. Only difference is that hot pepper flakes are coarsely ground and the hot pepper powder is just as it indicates, powdered. I use hot pepper flakes in my most of cooking. Hot pepper powder is used for making Korean gochujang because the texture should be like paste when it ferments.

      Hot pepper flakes: http://www.maangchi.com/ingredients/hot-pepper-flakes
      Hot pepper powder: http://www.maangchi.com/ingredients/hot-pepper-powder

  18. Lixin Singapore My profile page joined 3/12
    Posted November 25th, 2012 at 5:14 am | # |

    hello! how many people does this recipe serve? thanks!

  19. AZ_ABC Chandler, Arizona My profile page joined 6/11
    Posted November 19th, 2012 at 4:12 pm | # |

    Maangchi ssi,

    I watched a KD where the main star made Pumpkin Soup. Would you be so kind as to posting a video making this soup? It was so beautiful – It just had to be delicious!

  20. chomie3 San Jose, California My profile page joined 10/12
    Posted October 26th, 2012 at 8:24 pm | # |

    Second time making this! Thanks so much Maangchi!

  21. Emma the Netherlands My profile page joined 7/11
    Posted October 18th, 2012 at 9:36 am | # |

    Goodmorning Maangchi,
    I would like to serve my guests soondubu for dinner, served with rice. I made your recipe already once (abt a year ago) for just the 2 of us and I still remember it was very full with flavour.
    But the tabel seems so empty without any side dishes. Yet, I cannot come up with one suitable (besides kimchi that is). Can you please help me out by making some suggestions?
    With lots of thanks & love
    Emma

    • DIVA26 Flushing, NY My profile page joined 2/13
      Posted February 22nd, 2013 at 3:00 pm | # |

      HI Emma,

      Try googling banchan and you should get lots of ideas!

  22. Cisco Houston, TX My profile page joined 9/12
    Posted September 11th, 2012 at 5:54 pm | # |

    Maaaaaaangchiiiiiiii!!

    Over and over again, your recipes are a rousing success! You should get your own show on the Cooking Channel! :)

    I’ve made your pancake, soybean sprouts, and ginger tea. Today I tried out this soondubu jjigae and it was fantastic. The only thing I had to change was the tofu, because my boyfriend doesn’t like the soft kind :( I had some fresh vietnamese firm tofu, and it worked just fine in the stew.

    Thank you so much for all of your recipes and your cool Korean lessons :)

  23. SuperPop Ho Chi Minh - Vietnam My profile page joined 8/12
    Posted August 14th, 2012 at 2:55 am | # |

    Hi Maangchi <3

    your job is so amazing, watching your videos make me want to cook as much as i can :x
    I hope everything will be great to you, wish you all the best :p

    from Vietnamese fan :)

  24. kphuong New York My profile page joined 8/12
    Posted August 7th, 2012 at 6:48 pm | # |

    I’m so excited about this recipe!! Soft tofu stew is what I love to order at Korean restaurants. Now, I can make this at home!! Thanks :)

  25. foodcop2014 Illinois My profile page joined 7/12
    Posted August 5th, 2012 at 11:27 pm | # |

    Hi Maangchi!
    I love following along with your recipes! The videos are a big help and everything I have tried is super yummy! My boyfriend is Korean and he has enjoyed them as well. The more I eat of them, the more I want! Please keep posting! One recipe I can’t find anywhere is the rice crispy type of treat that is sold among street food vendors. Do you know this recipe? Would love to learn to make that.

  26. BkzBiGKid New York, NY My profile page joined 7/11
    Posted August 1st, 2012 at 8:23 pm | # |

    Hi, Maangchi!

    Do you ever consider remastering your older videos to 1080p, 720p, or remaking them? Videos like this one, kimchi, ddukbokki, and more.

  27. Maggie_Pham Hong Kong My profile page joined 6/12
    Posted June 18th, 2012 at 12:27 pm | # |

    Hi, Maangchi. If I prefer using chicken broth, can I add different mushroom instead of shiitake mushroom?

  28. miamaid Malta My profile page joined 10/11
    Posted May 21st, 2012 at 4:45 am | # |

    Hello maangchi.
    I would like to the cook this stew but in Malta we do find kelp. Can I replace it ? Also bought anchovies (dry) but its so small, how can I take out the guts?
    Thanks for all you deliouse recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2012 at 7:34 pm | # |

      Skip it if dried kelp is not available in your area. You can use chicken or beef broth instead of dried anchovy stock. Small anchovies are usually used to make myeolchibokkeum. http://www.maangchi.com/recipe/myulchibokkeum
      If you want to use the small dried anchovies to make stock, you don’t need to remove the guts and heads.

  29. OhanaMommii Connecticut My profile page joined 3/12
    Posted March 24th, 2012 at 9:59 pm | # |

    Hi Maangchi, I love Soon Du Bu!!! I have loved this since I was growing up in Hawaii and was disappointed when I moved to the East coast and found out that not all Korean restaurants had this on their menu. A couple of decades later, I found a restaurant near my mom that makes this dish.

    I have to say that I did not know that beef was used in this dish. So, I made a little change. During this season of Lent this dish has became my staple for a Friday meal, I have substituted the beef that is sauteed in the beginning with mushrooms and continue and it is my most favorite meal. After Lent, I will make this dish as it should be made and will let you know if I can taste a difference. Thank you so much for having this site, I have been on a Korean cooking craze. I drive to Queens every other weekend to get my ingredients from the korean grocery stores for meals I want to make, so I will keep you posted on how things come out when I make them. Thanks again, I love this site and you for sharing your country’s wonderful cuisine.

  30. eugin washington, dc My profile page joined 1/12
    Posted January 6th, 2012 at 5:13 pm | # |

    Hi Maangchi,

    I don’t eat red meat, pork or poultry. Would it ruin the flavor if I left out the beef and just used the seafood mixture and shrimp?

    Thanks!

  31. sorfina11 jeddah My profile page joined 12/11
    Posted December 28th, 2011 at 3:35 pm | # |

    hi, is this using egg tofu?

  32. harry Whidbey Island, WA My profile page joined 12/10
    Posted November 14th, 2011 at 7:24 pm | # |

    Hi Maangchi,

    I made this twice last week and it was really good. Now I need to find a dolsot so I can take a nicer picture the next time.

    I had never tasted soondubu jjigae before making your recipe so I went to our local korean restaurant today and tried theirs. It was served bubbling hot in a small dolsot and the flavor was nearly identical except mine was spicier. It made me happy to know I made your recipe correctly. Thank you.

  33. qnguy010 California My profile page joined 11/11
    Posted November 12th, 2011 at 7:43 pm | # |

    Hi Maangchi,

    Would I be able to substitute the hot pepper flakes with hot pepper paste? Or would that change the flavor too much?

    Also instead of making the anchovy stock, can I just use chicken stock or beef stock?

    I’m trying to use what I have in the pantry so I don’t have to make a run to the store. lol

  34. sammy25 Malaysia My profile page joined 11/11
    Posted November 9th, 2011 at 10:42 pm | # |

    How many portion does this recipe make?

  35. yukejang California My profile page joined 10/11
    Posted October 29th, 2011 at 12:31 am | # |

    this is my other favorite soup, second to yukejang. “M” when will you have your cookbook in kindle?

  36. dorolao New Zealand My profile page joined 9/11
    Posted October 16th, 2011 at 3:58 am | # |

    Eating this right now~
    SO DELICIOUS…
    I had no anchovies though so I had to use the powdered stuff.

  37. binalee03 so. cal. My profile page joined 10/11
    Posted October 11th, 2011 at 3:22 pm | # |

    hi there! i’m looking forward to trying this recipe! just wanted to ask.. i saw on some other recipes for soondubu to add soybean paste. do you recommend this? thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2011 at 10:42 pm | # |

      It’s up to you. Make the both versions and you choose your favorite. : ) I usually don’t use soybean paste in my soondubu jjigae.

  38. isohungry Australia My profile page joined 9/11
    Posted September 10th, 2011 at 6:23 am | # |

    hi maangchi

    i am a convert to Korean food now thanks to your site! i have been trying out different recipes and i went out down to the Korean store nearly an hour away just to get the ingredients!
    my first was making the tofu stew and it turned out delicious and it was so good! it was different than anything else i have tried! thank you so much!
    http://isohungry.blogspot,com to check out the recipes i made :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2011 at 10:44 pm | # |

      Sorry about the late reply. I found your post just now. It sounds like you are passionate about Korean cooking. Happy cooking! Your blog doesn’t show, please email me the link again at maangchi@gmail.com

  39. Jol2011 New York city My profile page joined 8/11
    Posted August 13th, 2011 at 10:29 am | # |

    Hi,

    I have just started using your recipes and they are wonderful. I need help, however with two things. First, your stock recipe for the soondubu jjigai and the Naengmyeon are different though they seem to have the same ingredients. One calls for 8 cups of water the soondubu jjigai calls for 5. Is there a reason for this? Second is getting sufficient kimchi juice for the recipes. The jars or tubs one buys seem not to have very much liquid. Is this part of the reason you recommend making kimchi yourself?

    Thanks for your help.

  40. o_happyday_872 Australia My profile page joined 7/11
    Posted July 13th, 2011 at 5:34 am | # |

    Incredibly delicious :) This is possibly my favourite soup! The sesame oil makes it so fragrant, and as I’ve leftover stock I can easily make more! Thank you!

  41. emilyly75 Australia, Queensland, Brisbane My profile page joined 7/11
    Posted July 6th, 2011 at 1:27 am | # |

    Hi :D
    can you substitute Big Anchovies for small ones?
    do you also know where you can buy anchovies in Australia Brisbane?????
    thanks :D

    • emilyly75 Australia, Queensland, Brisbane My profile page joined 7/11
      Posted July 6th, 2011 at 1:31 am | # |

      what can u use instead of using anchovies ?

      • isohungry Australia My profile page joined 9/11
        Posted September 10th, 2011 at 6:21 am | # |

        there is right one in Sunnybank! It is called Kim Chi Grocery Store next to the Korean BBQ restaurant…. near MacDonalds. I forgot the street name …I will see when I go back there. This is where I got my dried anchovies from

    • Maangchi New York City My profile page joined 8/08
      Posted July 6th, 2011 at 9:57 am | # |

      You could use small ones, too, but large anchovies are usually used to make delicious anchovy stock. I looked up some Korean websites on the internet for you and it says there are a few Korean grocery stores downtown Elizabeth street right next to Queen street. That’s all information I got.
      Any Korean grocery stores will sell dried anchovies.

      Instead of dried anchovies, make stock with dried kelp, dried shiitake mushrooms, chunks of onion. Or use a can of chicken broth.
      Good luck with finding a Korean grocery store. If you find it, don’t forget to submit the info for those who are looking for Korean stores in your area. http://www.maangchi.com/shopping

  42. emilyly75 Australia, Queensland, Brisbane My profile page joined 7/11
    Posted July 6th, 2011 at 1:18 am | # |

    Hi :D
    are you able to use small anchovies in replacement of big ones?

  43. KimHyunJoongieLover United States My profile page joined 6/11
    Posted June 17th, 2011 at 4:27 am | # |

    Will this soup turn out the same if I don’t use the same pot as you did. But just a regular pan/pot instead?

    Thanks for all these recipes Maangchi!!(:

  44. Ariunzaya Illinois, United States My profile page joined 5/11
    Posted May 19th, 2011 at 11:57 am | # |

    I saw the pictures on the side of people who made this recipe, I like how this soup looks red and hot, but some looks brown and light brown and looks cool. What makes it look red like yours?

  45. luckygirl_apple My profile page joined 5/11
    Posted May 14th, 2011 at 10:21 am | # |

    I cannot wait to make this later! :) Thank you Maangchi! :)

  46. Khai South Carolina My profile page joined 4/11
    Posted April 29th, 2011 at 1:50 pm | # |

    Hi Maangchi,
    I had a question regarding the stock portion of the recipe. I’ve made this dish a few times and it seems that everytime I make the stock it wants to boil over when I put a lid on it. So I end up using the lid only after I turn the heat down to medium, but this results in only about a cup of stock afterwards.

    My stock pot is a little wider than yours. Do you think it’s too much heat or the seaweed that is making it bubble up like soapy water?

    I might try making a large amount of stock by simmering it on low all day and freezing it in ice cube trays for later use.

    • Maangchi New York City My profile page joined 8/08
      Posted April 29th, 2011 at 5:41 pm | # |

      Yes, it easily boils over. Sizzle it very low heat. I sometimes take some soup out into a separate bowl and when it’s cooked, I add the soup to the sizzling soup again just before serving.

  47. dodobrowns Germany My profile page joined 4/11
    Posted April 20th, 2011 at 1:17 pm | # |

    I prefer mine with pork….tastes great!

  48. julfeu CA My profile page joined 4/11
    Posted April 18th, 2011 at 5:50 am | # |

    Maangchi (and everyone else),
    First of all, I am so glad I found this site! I have a question – I have made more than 8 soondubu jjigae (including my Korean MIL’s). I made this recipe yesterday, and although it was very good, it was missing something. All the other recipes are goo too and taste pretty similar, but none of them taste like the soondubu jjigae I get in restaurant. I have eaten soondubu jjigae througout CA,Boston,Chicago . . .- they all have a taste mine is missing. I buy authentic ingredients, follow all directions, make my own stock, use an earthanware bowl. What am I doing wrong? Yours is the best so far, but I just don’t get that restaurant taste (even the soup made by my husband’s grandma when we visited Korea was great, but missing that taste (while the restaurants in Korea had the same taste as restaurants here in the US. Aigoo! Himdero!BTW I made your emergency kimchi; it was so easy and good!

    • JamieF New Zealand My profile page I'm a fan! joined 1/11
      Posted April 18th, 2011 at 4:16 pm | # |

      When I make it this way it is perfect every time. Be careful to not add more water than the recipe. Perhaps you could try adding a little more fish sauce – it seems to me that the moment this stew changes from nice to AMAZING is when you add the fish sauce – taste it before and after. Also, make sure you cook your stock until it has a good strong flavor – the stock is very important. And don’t discount the possibility that the restaurants you have eaten this in are adding MSG – it is quite popular in some Korean restaurants but you really don’t need it when you use this recipe because it has all of its own natural flavor. However, if you still can’t get the taste perhaps try adding a little MSG (most Korean grocers sell it) and see if that is what the difference is.

      • julfeu CA My profile page joined 4/11
        Posted April 22nd, 2011 at 9:56 pm | # |

        MSG! I hadn’t thought of it; I will give it a try this weekend. I tried it with a bit more fish sauce and it did give an extra oomph, but still not what I am looking for. I agree that this recipe is very flavorful and tasty, it just isn’t what I have tasted in all Korean restaurants

  49. oksipak California My profile page joined 1/11
    Posted April 16th, 2011 at 7:07 pm | # |

    OMG! This is so good! I just got done making it and I’m afraid I’ll have to make some more next in couple of days because it’s not going to last long, again. Can anyone say, DELICIOUS?!

    • Maangchi New York City My profile page joined 8/08
      Posted April 17th, 2011 at 9:07 am | # |

      I will make my soondubu jjigae today. To make delicious soondubu jjigae, the first thing I have to do is to make delicious stock. I have shrimp, mussels, and clams in the freezer, so it will be very tasty! Cheers! ^^

  50. tropsweet My profile page joined 3/11
    Posted March 29th, 2011 at 10:47 am | # |

    Hi Emily,

    This dish looks Great! Going to try this. What type of pot did you use and can you use any type of green pepper?

    Thanks.

    Aloha! ^^

  51. meileen Philippines My profile page joined 3/11
    Posted March 22nd, 2011 at 3:33 am | # |

    Hi Maangchi,

    I love Korean food…I have tried this recipe at home, my husband loves it ,he said it was delicious but quite spicy. next time i will try to make non spicy one….Kumapsumnida!

  52. Ann Ng Brooklyn, NY My profile page joined 3/11
    Posted March 20th, 2011 at 11:26 pm | # |

    Just tried this recipe at this evening for our dinner. So amazing this soup very delicious, my husband keep asking me , do u add any seasoning on this soup. And I told him just add 2 tsp fish sauce that all. His cannot believe cause taste so good. Thank you for your sharing , I highly recommend it . ^o^

    • Maangchi New York City My profile page joined 8/08
      Posted March 22nd, 2011 at 9:31 am | # |

      ” my husband keep asking me , do u add any seasoning on this soup. ” haha! I’m happy for you, Ann!

  53. cmwan3098 Boston, MA My profile page joined 2/11
    Posted March 15th, 2011 at 2:33 am | # |

    I’ve made the stew three times already, and I’m slowly perfecting it down to the way I’d like it. It’s amazing how powerful fish sauce is in terms of adding flavor. I tasted the stew before and after adding the fish sauce, and it was a world of difference. So I was wondering, what else more can you make with the fish stock? I noticed that you use it for making ddukbokie too.

  54. patsylai Melbourne, AU My profile page joined 3/11
    Posted March 12th, 2011 at 5:14 pm | # |

    I just tried this recipe at home yesterday. Very delicious. I highly recommend it :)

  55. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted March 11th, 2011 at 3:04 pm | # |

    I had this at a Korean restaurant last night – your recipe is much more flavoursome! I am glad I had tried this at home first! I know I will never go wrong using your recipes Maangchi – thanks!

  56. korr Gumi My profile page joined 3/11
    Posted March 6th, 2011 at 3:05 am | # |

    Thank you for posting these recipes! I live in Korea and love the food here, but I had no idea how to cook it before. Everything I’ve tried so far has turned out delicious!

    • Maangchi New York City My profile page joined 8/08
      Posted March 6th, 2011 at 10:00 am | # |

      good news! You won’t have any problems finding ingredients because you are living in Korea now.

  57. Maangchi New York City My profile page joined 8/08
    Posted February 26th, 2011 at 7:43 am | # |

    I would try it out because you can’t find Korean hot pepper flakes in your area, but check this out please, my readers have already talked about this topic. http://www.maangchi.com/talk/topic/chili-powder-versus-red-pepper-powder-or-flakes

  58. halim96 Indonesia My profile page joined 2/11
    Posted February 26th, 2011 at 1:07 am | # |

    Quick question, because where I live, it is very difficult to get Korean red pepper powder, if I were to change that to Paprika powder added with Indonesian Chilli powder, will that work? Thanks.

    • Olga San Francisco My profile page joined 5/11
      Posted May 21st, 2011 at 1:13 am | # |

      This blog is awesome!!! i love it so much! <3 Thanks!!!

    • Olga San Francisco My profile page joined 5/11
      Posted May 21st, 2011 at 1:16 am | # |

      Hey as i am Indonesian, i know there is no chilli powder in Indonesia! =( you can use a usual paprika powder. i found it same actually.

      • MariskaLim Jakarta, Indonesia My profile page I'm a fan! joined 2/11
        Posted May 21st, 2011 at 9:02 am | # |

        there is chili powder in Indonesia. The chili powder you can find in local market or supermarket, Chili-paprika powder (the Butterfly company or koepoe-koepoe (kupu-kupu) in indonesian language) which i usually used it when my hot pepper flakes run out, and paprika powder. i made spicy stir fry squid using chili-paprika powder and turn to be very spicy, so be careful, That chili-paprika is spicier than gochugaru. the taste is slightly different than gochugaru but u can still use it if you run out of gochugaru. i always spare my weekend to go to Korean grocery market. You can find Korean Supermarket around your place here: http://www.maangchi.com/shopping/indonesia

        Happy Cooking~

  59. kwonwon singapore My profile page joined 2/11
    Posted February 23rd, 2011 at 9:56 am | # |

    hello!

    i don’t like kimchi itself but i love it in stews! i understand that it’s tastier to use mature kimchi for stews, so was wondering how wld i know if bottled kimchi from the supermarket is fresh or mature? thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted February 23rd, 2011 at 10:27 am | # |

      You can’t know if the kimchi is fermented or not unless you open the jar to taste it. But it and if it’s not fermented yet, keep it at room temperature (outside of the fridge) for a day or 2 days. You are living in warm area, so I think fermenting fresh kimchi won’t take long.

  60. nickcho Redwood City, CA My profile page joined 2/11
    Posted February 12th, 2011 at 10:51 pm | # |

    Dear Maangchi,

    We did it, thanks to you!!!

    Check out our photos.

    Hope you’re proud of us!

    Love,
    Nick & Trish

  61. bwhale My profile page joined 2/11
    Posted February 11th, 2011 at 11:52 am | # |

    Hi,
    I made this soup and the broth came out delicious. I then added the red pepper powder and it didn’t seem to dissolve in the broth and most of the flakes sank to the bottom. Any ideas? I used red pepper paste yesterday instead and the taste wasn’t the same as the powder – the paste seem to have a bit of a sour taste. Any ideas? Thanks – Your site is great.

    • MariaK My profile page joined 2/11
      Posted February 15th, 2011 at 4:24 pm | # |

      You can use red pepper sauce but make sure that vinegar or citric acid is not one of the ingredients.

  62. JuiceBox My profile page joined 2/11
    Posted February 10th, 2011 at 11:28 pm | # |

    Hi Maangchi!

    I love your recipes! I plan on making this for lunch tomorrow, and was wondering if I can substitute red pepper powder with gochujang, as I dont have the red pepper powder. Thanks in advance!

  63. statuskuo My profile page joined 2/11
    Posted February 6th, 2011 at 4:15 pm | # |

    Do you know any substitutions I could use for the ingredients to make the stock to make a vegetarian soondubu (ie. the fish sauce and anchovies)?

  64. Nyl San Francisco My profile page joined 1/10
    Posted February 6th, 2011 at 3:21 am | # |

    Your recipe makes me addicted to tofu stew (>.<) No ker idding! :D

    I wonder what I can do with the left over stock?

  65. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted January 30th, 2011 at 10:35 am | # |

    i didn’t have kelp on hand , would it still work okay to make the broth without it ??? really want to try making this for lunch !!

  66. sasa My profile page joined 1/11
    Posted January 23rd, 2011 at 5:29 pm | # |

    Just made this and added some vege too, very good base recipe!

    http://singlishswenglish.blogspot.com/2011/01/hot-and-spicy-korean-beef-and-tofu-stew.html

    • Maangchi New York City My profile page joined 8/08
      Posted January 24th, 2011 at 7:39 am | # |

      Your soondubu jjigae looks wonderful! Thank you for sharing the photo with me and my other readers!

  67. jennguyen My profile page joined 1/11
    Posted January 22nd, 2011 at 3:57 pm | # |

    Maanchi,

    I tried this dish today, I have a question about the broth…in the restaurants, the broth is a bit thicker, I don’t know what makes the difference in the thickness of the broth ? :(

    Thanks!
    Jen

  68. chatreez San Francisco, CA My profile page joined 1/11
    Posted January 1st, 2011 at 9:44 pm | # |

    Hi Maangchi!

    My wife and I are Thai and we’re learning to cook Korean dish from your recipes :) Today we made Soondubu with kimchi and beef. So good! I would never have known about putting fish sauce in the dish!

    Here are the pics: http://chatreez.posterous.com/first-time-making-soondubu-success-thanks-maa

    Thank you!
    Chatree

  69. mizunakat Phoenix, AZ My profile page joined 7/10
    Posted December 31st, 2010 at 10:40 am | # |

    This was the first recipe I made in my stone bowl after seasoning it! It was so, so good. I love the texture of the soondubu, and I will use it again in other stews, too. I did not use beef, but added more dried shitake mushrooms to the broth. When I first tasted it, I was very surprised by just how good it was.

    My stone bowl kept the soup hot for almost an entire hour. I was using an electric stove (non-induction) so there was some heat left there to help, but it was still amazing how hot it was after so long!

    Thank you, Maangchi, for another awesome recipe!

  70. Lulusan United States My profile page joined 12/10
    Posted December 28th, 2010 at 12:28 pm | # |

    OMG, this looks so mouthwater! am going to try this tonight…Maangchi, what is the serving size for this recipe?

  71. Sabrina My profile page joined 5/10
    Posted December 28th, 2010 at 11:57 am | # |

    I just made this today – sooo good! Just like at the restaurant. Healthy, delicious, and perfect for the coldest day we’ve had so far this winter : )

  72. Kutin NYC My profile page joined 2/10
    Posted December 22nd, 2010 at 4:53 pm | # |

    I am trying out this recipe today, so hopefully it will taste good. Definitely looks good on your you tube video maangchi!

  73. kellykitkat My profile page joined 12/10
    Posted December 14th, 2010 at 2:20 am | # |

    Thanks for this amazing recipe! Ever since I had soondubu jjigae for the very first time about two months ago, I’ve been looking for a good recipe to try making it myself. Your recipe was easy to follow and the results were delicious! I can’t wait to try more of your recipes. =)

  74. miniwei My profile page joined 12/10
    Posted December 7th, 2010 at 6:29 am | # |

    Hi Maangchi, thank you so much for this recipe! I made it for a cooking competition between friends. It was SO yummy!!
    I’ve added a link about this website to my blog http://miniwei.wordpress.com/
    thanks again! can’t wait to try out more recipes~

  75. Jonathan_NYC Brooklyn NYC My profile page joined 7/10
    Posted November 24th, 2010 at 1:04 pm | # |

    ahh Maangchi,
    I got a craving for your Soondubu recipe again, I am currently making the stock and patiently waiting for a delicious lunch!

    Much love and keep updating your wonderful site & recipes!

    Jonathan

  76. Milotic FL, USA My profile page joined 11/10
    Posted November 19th, 2010 at 5:01 pm | # |

    I found your website recently and I can’t wait to try making this at home! You’re adorable!

  77. tastesofhome My profile page joined 11/10
    Posted November 18th, 2010 at 3:55 am | # |

    Hi Maangchi, thanks again for another great recipe! I just made your soondubu jjigae and everyone loved it :) I featured my adapted recipe on my blog to share with my readers since it was so yummy! (Photos at link)

    http://tastesofhome.blogspot.com/2010/11/korean-soft-tofu-stew-soondubu-jigae.html

    thanks again!
    Jen

  78. howtotakeawalk My profile page joined 11/10
    Posted November 17th, 2010 at 7:59 am | # |

    i am so excited to make this!!!! can’t wait.
    i just love this dish.
    my favorite kind is with kimchi.
    can you tell me how to make it with that?

    thank you!

  79. Thuy Chu Portland, OR, USA My profile page joined 11/10
    Posted November 15th, 2010 at 7:11 pm | # |

    Hi, Thank you so very much for the recipe! I love it!!!! My craving for Korean soup is now satisfied :))
    P.S you look fabulous ^^

  80. amythecarr Seoul, South Korea My profile page joined 10/10
    Posted October 16th, 2010 at 6:48 am | # |

    We are living in Korea and have made SoonDoBoo many times (but without a recipe… we were just guessing.) We have a doubt… here, we buy the live clams, but we aren’t sure when to add them to our dolsot… before the tofu? after the tofu?

    • MindyGirl Orange County, CA My profile page joined 8/09
      Posted January 14th, 2011 at 1:33 am | # |

      I would recommend adding the clams AFTER the tofu because the clams are essentially done when they open. If you added them before, they might overcook…

  81. docpark US My profile page joined 5/10
    Posted October 3rd, 2010 at 5:27 pm | # |

    I tried this recipe and it is GREAT.

    Picture and pontification below
    http://golfism.org/2010/10/03/soondubujjigae/

    • Maangchi New York City My profile page joined 8/08
      Posted October 4th, 2010 at 10:15 am | # |

      awesome! Congratulations on your successful soondubu jjigae making. I should try out canned clams in this recipe someday, too.

  82. ngociris01 My profile page joined 9/10
    Posted September 26th, 2010 at 1:15 pm | # |

    Your recipe looks delish! I tried it out but I failed with the broth/stock and I didn’t have hot pepper flakes. I used the 13 anchovies and i left it in it’s original state, i added half an onion and shitake mushrooms but the broth came out very bland. I also used paprika flakes instead of the hot pepper because I didn’t have it on hand.Is it because i didn’t have enough anchovies?I’m very new to cooking so I didn’t really know how to make the broth to come out great like you. Can I just replace it with Anchovy or Chicken broth? Will it taste just as good?

  83. MandyCakes Florida My profile page joined 9/10
    Posted September 5th, 2010 at 7:25 pm | # |

    The tofu was very good in the stew. My broth didn’t come out good. I think I bought the wrong kind of fish. Mine are very skinny and small. The broth tasted like water and spice. Need to try this again with the right fish.

  84. Nan Monrovia My profile page joined 8/10
    Posted August 11th, 2010 at 8:49 pm | # |

    Oh by the way, could it be the stone pot?? I didn’t use it. It just seems missing some ingredients in the soup. Thank you so much!! =)

    Nan

    • Maangchi New York City My profile page joined 8/08
      Posted August 11th, 2010 at 10:17 pm | # |

      ? ? Add more ingredients and develop your own recipe plz. Make more delicious stock.
      This is my recipe and I love it. I had to erase your previous comment because you left the specific address of the restaurant that you recommend. If you want to share your favorite restaurant info, leave it on the forum. Many of my readers let me know they make delicious soondubu jjigae with regular pot. Good luck with making delicious soondubu jjigae!

  85. kyootty California My profile page joined 7/10
    Posted July 28th, 2010 at 12:45 pm | # |

    Thank you so much for this recipe! I never considered myself as much of a cook, but I made this last night and it turned out soooo good. You’re right! It IS better than a lot of restaurants. Your instructions were very easy to follow and your video was very helpful. Can’t wait to try your other recipes. Thank you thank you!

  86. Desmond My profile page joined 7/10
    Posted July 22nd, 2010 at 4:11 am | # |

    I really love Soondubu jjigae alot and I’m thinking of making it myself by purchasing soy bean paste and pepper flakes from the korean grocery shop here??? I’m wondering if it the taste will turn out to be what I always had in a restaurant? Or should i just use a normal chicken stock with the pepper flakes ?

  87. Jonathan_NYC Brooklyn NYC My profile page joined 7/10
    Posted July 19th, 2010 at 6:12 pm | # |

    I love your recipe for Soondubu, I will try it this week, also! your video and explanation of how to prepare it is wonderful! I loved your video presentation!

  88. joyeous lee lee north hollywood My profile page joined 6/10
    Posted July 16th, 2010 at 3:34 am | # |

    i was wondering if i don’t like seafood added to the soup what can i replace it with
    thank u

    • Maangchi New York City My profile page joined 8/08
      Posted July 16th, 2010 at 10:00 am | # |

      You could use chicken or beef broth instead of anchovy stock and add chopped beef or pork or chicken. Using delicious broth is very important to make good soondubu jjigae. If you use water, it won’t be tasty.

  89. lillamy85 Sweden My profile page joined 7/10
    Posted July 12th, 2010 at 3:52 pm | # |

    Hi Maangchi!

    My tofu is falling apart..:/ I’m using the soft tofu and put it in at the end.
    What am I doing wrong? Can I use another tofu?

    /Emma

    • Maangchi New York City My profile page joined 8/08
      Posted July 12th, 2010 at 5:25 pm | # |

      Hi,Emma,don’t worry.
      It’s normal the soft tofu is falling apart. That’s how you make soondubu jjigae.

  90. Oumsker Washington, DC My profile page joined 6/10
    Posted June 30th, 2010 at 8:08 pm | # |

    I’ve always wondered why this soup has to be served in that black heavy bowl. Does it make it tastier or something?

  91. LisaL USA My profile page joined 9/09
    Posted June 23rd, 2010 at 3:32 pm | # |

    I made this the other day. I omitted most of the meat except for the 2 eggs. And I used chicken broth instead. It still came out tasty! If I can get back to the Korean store soon, I’ll pick up the ingredients to make the broth :)

  92. andrea kim oahu, hawaii My profile page I'm a fan! joined 6/10
    Posted June 19th, 2010 at 2:02 am | # |

    i am so excited i can make soondooboo chigae for my nampyeon. it is his favorite! here is oh i omitted the meat and put extra seafood. yum P:

    • Maangchi New York City My profile page joined 8/08
      Posted June 19th, 2010 at 12:27 pm | # |

      yummy soondubu jjigae! You made fantastic soondubu jjigae. Congratulations! (Nampyeon is husband in Korean) : )

  93. hypereccentric My profile page joined 6/10
    Posted June 13th, 2010 at 10:13 pm | # |

    Hello Maangchi!
    I recently discovered your website and I’ve been busy trying your wonderful recipes.
    I am a huge fan of Korean food and have tried many dishes at various Korean restaurants and I have to say that my favorite is Soondubu Jjigae. I used to go to my favorite local Korean restaurant a few times a month just for the dish. I’d tried to recreate it at home so many times but never came out right until I found your recipe. You are so right!!! Your recipe is sooo much better than any of the restaurants I’ve been to.
    I loved it so much that I cooked Soondubu Jjigae 4 times last week!!!! I cooked it for my boyfriend last night and he loved it even though it was a bit spicy for him. He used to ask me to make Kimchi Chigae all the time but I think I converted him to a Soondubu Jjigae fan :)

  94. kcough129 My profile page joined 6/10
    Posted June 3rd, 2010 at 8:20 pm | # |

    I love your website! I am vegan and I’ve never tasted real soondubu, but I just followed your recipe and omitted all the animal products :) I substituted soy sauce for the fish sauce and then let people add more to taste at the table. Yummy! Thanks :)

  95. Thaory Montreal My profile page I'm a fan! joined 9/09
    Posted June 1st, 2010 at 10:27 pm | # |

    Hi maangchi I have a question for you~ Because Soondubu jjigae is my next challenge lol. Instead of the stock made of dried anchovie and kelp could i use homemake chicken stock or homemade porc stock? Because it’s kinda hard to find them…

    Thank you maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted June 2nd, 2010 at 12:41 am | # |

      Homemade chicken stock or a can of chicken stock will be good. Good luck with making delicious soondubu jjigae!

  96. reesejin corona My profile page joined 4/10
    Posted May 17th, 2010 at 3:43 pm | # |

    Yum yum! I made this dish twice since I’ve discovered your website. So Tasty!

  97. redeast My profile page joined 4/10
    Posted April 28th, 2010 at 1:52 am | # |

    Dear Maangchi,

    Thank you so much for this recipe and all the treasures herein! I tried it (minus a few things)…didn’t follow it to a “t” but it still was the best soondubu chigae I’ve had!

    Since then, I have this compulsion to cook Korean every night.

  98. ronchu Israel My profile page joined 4/10
    Posted April 18th, 2010 at 1:24 pm | # |

    I made this yesterday, except I dropped out the mushrooms completely (I know, big change).
    It was SUPER DELICIOUS.
    Thank you for a great recipe! Will definitely use it again :D

    Also this site is AWESOME!

  99. Tanisha Naperville, Illinois, USA My profile page joined 3/10
    Posted April 3rd, 2010 at 3:03 pm | # |

    Dearest Maangchi,

    THANK YOU FOR YOUR WONDERFUL RECIPE! I JUST FINISHED MY FIRST POT OF SOON DU BU! I followed your instructions exactly and it turned out DELICIOUS! This is also my first time ever tasting soon du bu. I love it and I can’t wait to make it for my family when they come to visit me! by the way, do you eat this with rice? If not, what side dish do you usually make? (if any).

    • christyy My profile page joined 4/10
      Posted April 12th, 2010 at 12:20 pm | # |

      Yes. You definately eat it with rice. You can also have side dishes to go along. I always have rice, side dishes, stew (like soon du bu), and maybe some protein dish (fish or meat). If you want to make it simple, you just eat it with rice and that’s all.

    • Maangchi New York City My profile page joined 8/08
      Posted April 13th, 2010 at 9:24 pm | # |

      Congratulations on your successful Korean cooking Tanisha and Thank you, christyy for the answer.

  100. shean0402 California My profile page joined 2/10
    Posted March 25th, 2010 at 3:03 am | # |

    Hi Maangchi! I just love your website! I made a full spread of korean dishes using your recipes for my son’s birthday and everyone raved about the food. My 6yrs old son love the Japchae and spinach side dish. But the talk of the party was this recipe was one of my favorite, although I made it on the spicy side but nobody complain. It was gone down to the last drop of the stew. I will post the pictures!
    Thanks for sharing your recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted March 25th, 2010 at 1:15 pm | # |

      I’m so happy to hear that your party with Korean dishes that you made turned out great! Japchae and spinach side dish are not spicy, so they will be good and healthy food for children who can’t eat spicy food. Congratulation!

  101. tracyyeoh malaysia My profile page joined 3/10
    Posted March 9th, 2010 at 3:02 am | # |

    I would say thank you very much for this recipe! soondubu jigae had been my favourite soup. I traveled very far just to have a nice bowl of soondubu. Although there is a lot of korean food in M’sia, From a stall to a stall, only 1 of the shop is my favourite!

    What is best is that today i had just tried to cook your soondubu and it turn out just fabulous. Though is not the taste that i had in that particular restaurant, but I couldn’t help but to say your soondubu is up to par with a lot of restaurant and even better than a lot of expensive korean restaurant cuisine we have here.

    Tonight I am going to try the spicy rice cake; ddukbokkie. Hope it turn out just wonderful like the soondubu I had.
    And by the way, i put 3 and half tbs of chilli flakes really upset me! It was not spicy at all. T.T probably i will try 5 tbs the next round.

    Thank you very very very much again.

    • Maangchi New York City My profile page joined 8/08
      Posted March 9th, 2010 at 8:19 pm | # |

      haha, 5 tbs hot pepper flakes! why not! ; ) Thank you for letting me know about your success in Korean cooking!

  102. azie boo malaysia My profile page joined 3/10
    Posted March 9th, 2010 at 12:31 am | # |

    maangchi…i cant get kelp..so if i didint use kelp..its soodubu still taste good..or what can i use to subsitute kelp..

    • Maangchi New York City My profile page joined 8/08
      Posted March 9th, 2010 at 8:20 pm | # |

      skip dried kelp and make good stock with dried anchovies and dried shiitake mushrooms. Your soondubu jjigae will still be delicious!

  103. shree Makassar, Indonesia My profile page joined 3/10
    Posted March 7th, 2010 at 6:35 am | # |

    Hi! We don’t have any korean restaurant in my city and i thought korean food is very complicated. Now i can make my mom happy with my Soondubu, thanx to ur recipe ^_^. I made some changes to suit the lackness of korean spices here, like i didn’t use any kelp and i used my homemade pepper flakes (i baked the peppers in the oven in very low heat). and when my family tasted soondubu for the first time, they said it’s unique and tasty.
    btw, can i add doenjang in the stock?

    • Maangchi New York City My profile page joined 8/08
      Posted March 7th, 2010 at 1:05 pm | # |

      “homemade pepper flakes (i baked the peppers in the oven in very low heat” Interesting! I think you like cooking! I’m so happy to hear that your family loved your soondubujjigae. Yes, you could use doenjang (korean fermented soy bean paste) in your soondubu jjigae if you want.

  104. paulinel26 My profile page joined 3/10
    Posted March 5th, 2010 at 3:08 pm | # |

    I love your website! it has taught me so many good recipes! especially since I no longer live with my mother who usually cooks all this stuff for me! ;)

    I want to try this recipe tonight, but can you help me

    I don’t want to use anochvies or mixed seafood – can I use vegteables like zuchhnni instead? if so, when in the recipe do I put it in?

    Thank you!!

    • Maangchi New York City My profile page joined 8/08
      Posted March 6th, 2010 at 7:21 am | # |

      Yes, you can modify the recipe to adjust to your taste.
      If you don’t like seafood, make good stock using dried kelp and dried shiitake mushrooms, or a can of chicken broth will be ok.

  105. shelryo melbourne My profile page joined 2/10
    Posted February 27th, 2010 at 6:47 am | # |

    can i use beef instead of seafood? cause im allergic to seafood..

    • Maangchi New York City My profile page joined 8/08
      Posted February 27th, 2010 at 7:31 am | # |

      yes, you can. Seafood soondubujjigae is my favorite. Use shrimp, clams, oysters, and mussels.

  106. Kina Thailand My profile page joined 2/10
    Posted February 2nd, 2010 at 2:19 pm | # |

    Hi Maangchi,
    Soondubu Jjigae is my most favourite Korean dish(so far). After I tried it for the first time, I could not wait to get hungry again so I could have some more.
    I am so glad I found a receipe here. You make it look so easy and after wathcing the clip. I am dying for another pot of Soondubu Jjigae!!
    I cannot wait to try it out.

    Thx a lot!!
    Kina

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2010 at 5:44 pm | # |

      “I could not wait to get hungry again so I could have some more” haha! you are very funny! Thank you, Kina! Please email me the photo of soondubu jjigae that you make. I like to see it. : )

  107. Dwaeji Toronto My profile page joined 1/10
    Posted January 21st, 2010 at 7:29 pm | # |

    Hi Maangchi! You are my hero. I tried this for the first time and it turned out sooooooooooo good. It wasn’t perfect but I know better for the next time. I have always stayed away from Korean food because it is too complicated but you made it so easy. I will be the envy among my friends now…hehehe. I will post pictures for the next one. I was too busy eating this one!

  108. uihye Singapore My profile page joined 1/10
    Posted January 20th, 2010 at 2:18 am | # |

    can i use gochujang instead of hot pepper flakes? cause i only have gochujang. if yes, how much do i need to put?

  109. Sunshine My profile page joined 1/10
    Posted January 19th, 2010 at 1:41 pm | # |

    I just tried this yesterday and it was amazing! I like the kick of spicyiness (I think it was the green pepper). For the kelp, can we instead replace that with dried/chopped up seaweed? The one I bought, the texture was a bit rough.

  110. Pure_Hapa Redondo Beach, California My profile page I'm a fan! joined 8/09
    Posted January 13th, 2010 at 6:44 pm | # |

    I’ve made this several times now. With scallops, with beef, with kimchi. My favorite was with ground beef and kimchi. If you use kimchi – make sure to adjust the amount of KochuKaru! I have very potent KochuKaru and never need the 3-5 tablespoons – AiYaaaa!!!

    The most important part is the broth. If you have the tasty broth, you can add all kinds of ingredients to the soup. Also, If you don’t have fish sauce, don’t forget you need another source of salt – like soy sauce or sea salt.

  111. Sarah
    Posted January 6th, 2010 at 1:12 am | # |

    Maangchi,
    Thank you so much for this video and recipe. I have been looking for a soondubu recipe for a while now and this one is easy and tastes wonderful. My mother, who is Korean, also agrees! We had fun making it this past holiday, as well as the kalbi jim (one of my favorite dishes). She and I both thank you for putting this site together and teaching us your way of making these dishes.
    Kamsahamneeda!
    Sarah

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2010 at 10:19 pm | # |

      Sarah, thank you very much!
      It sounds like you were having fun with your mom while cooking!
      Happy Cooking!

  112. Teresa
    Posted January 3rd, 2010 at 8:05 pm | # |

    I want to make this, but I bought small anchovies. Can I use these and if so how many do I need? Thanks!

  113. Leann
    Posted December 18th, 2009 at 7:40 am | # |

    Hey maangchi! I was wondering if I could use pork belly instead of the beef with shrimp. Would that taste good? Beef is pretty expensive here and hard to find.

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2009 at 2:14 pm | # |

      yes, pork belly sounds fantastic! : ) When you go to a soondubujjigae restaurant, you can choose your favorite style: pork, seafood, beef, kimchi…

  114. sirdanilot
    Posted December 6th, 2009 at 2:27 pm | # |

    This looks so delicious! I finally saw a chance to go to the korean store in Rotterdam last Friday, and I bought ingredients for this soondubu jjigae. I can’t wait to try it out.

    • Maangchi New York City My profile page joined 8/08
      Posted December 6th, 2009 at 4:01 pm | # |

      I can’t wait to hear the feedback from you! : )

      • sirdanilot
        Posted December 7th, 2009 at 1:13 pm | # |

        Hmm…. it was so delicious! I will definitely make this again! Thank you so much!

        I didn’t have shiitake so I added regular mushrooms to the soup. I also didn’t add the beef and added more shrimp instead, although I might try the beef next time. Your recipe called for 2-5 tbsp of hot pepper flakes… but I found 1 tbsp quite spicy! Koreans sure like hot food!

  115. Girlieannyen
    Posted December 5th, 2009 at 1:38 pm | # |

    hi maangchi,

    I have a quick question. do i need to use the ceramic pot? cause i cant find it here. :( and its there any difference if i just use normal pot?

  116. reid
    Posted November 22nd, 2009 at 11:01 am | # |

    Dear Maangchi,

    I made Soondubu last night. I’m an experienced cook but not with Korean food. It was great!!! My wife (she’s limited to chopping and washing in our family) loved it.

    We have been cutting down on our meat intake recently, so I decided to try it without the priming beef. I did cheat and use a bit of beef stock when cooking the mushrooms. It turned out well, though if I omit the beef next time I’ll add some extra mushrooms to lend it some more lost “meatiness.”

    I’m thrilled I came across your site–the videos are SO helpful!–and will try my hand at more recipes this winter.

    thanks!

  117. Dawn Hardy
    Posted November 12th, 2009 at 3:06 pm | # |

    Maangchi,

    Thank you so very much for this wonderful recipe. I just made a pot of it for lunch and it was gone in a blink. I didn’t even have a chance to take a picture! It is such a great lunch for a cold and grey day. Once again, thank you!

    Dawn

  118. Jean Vaughn
    Posted November 5th, 2009 at 9:45 am | # |

    Where can I find the old style earthenware kimchee pot?

  119. kt
    Posted November 2nd, 2009 at 3:11 am | # |

    Hi Maangchi,

    I’ve made your soon dubu twice and it’s so easy and sooo delicious. Here’s how mine turned out:
    http://noodlefever.blogspot.com/2009/11/spice-girl-pork-and-mushroom-soon-dubu.html

    Thanks for sharing all of your wonderful recipes! :)

    –kt

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2009 at 8:47 am | # |

      You are such a great cook! I left a comment on your website.
      Thank you very much!

      • kt
        Posted November 2nd, 2009 at 2:01 pm | # |

        thanks for the comment. i’m so flattered that you think it looks yummy! i love all your videos. :)

        –kt

  120. JohnniePen
    Posted October 25th, 2009 at 8:45 pm | # |

    Hi Maangchi!
    I’m from Chicago and I love Korean food. I went to my local Korean market picked up the ingredients, I just made it and I’m eating it right now and it is sooo good! Thank you the recipe you are awesome ^_^!

    • Maangchi New York City My profile page joined 8/08
      Posted October 26th, 2009 at 12:14 am | # |

      Thank you very much for letting me know about your delicious soondubujjigae even though you are busy eating! : )

  121. Kay
    Posted October 18th, 2009 at 5:47 pm | # |

    I am so glad to found this website!!! i’m trying out your recipes one by one. Thank youuuuu so much :)!!!! now onto my question: I didn’t realize that you need to use dried shiitake mushroom for making the stock for the soft tofu stew…so i bought fresh shiitake mushroom instead :(… Would using fresh shiitake mushroom work for the stock? Can i still add it (i looove mushrooms) to the whole dish? thanks again!

    • Maangchi New York City My profile page joined 8/08
      Posted October 18th, 2009 at 10:12 pm | # |

      Kay,
      Dried shiitake mushrooms are usually used to make good stock, so add your fresh shiitake mushrooms at the step 7 in the recipe. # Add the chopped shiitake mushroom and stir it.

  122. Sandy
    Posted October 18th, 2009 at 11:29 am | # |

    OMG, Maagnchi

    Thanks so much for making this video. I am Chinese and loves Korean food to death, and I have been wandering around looking for recipes here and there. I am very happy to find your site which not only have recipes that are authentic and in languages I can understand, but also holds videos. You are awesome!!!

  123. Ming the Merciless
    Posted October 14th, 2009 at 4:37 pm | # |

    Thank you for the video recipe! I will have to try it.

  124. Kate
    Posted October 13th, 2009 at 3:14 pm | # |

    I’m going to try all of your recipes. I love Korean food :)
    Soon Dubu jjigae is my favorite and also the first Korean dish I’ve ever eaten.

    • Maangchi New York City My profile page joined 8/08
      Posted October 13th, 2009 at 7:09 pm | # |

      Welcome to Korean cooking! : )
      How about making soondubu jjigae first because you know what it’s supposed to taste like.

  125. Chris
    Posted October 5th, 2009 at 10:18 am | # |

    Thanks Maangchi for this recipe. I’ve been trying to perfect my soon dubu recipe and your recipe came the closest. I added Kim-chee to the recipe and it came out really good and spicy. Just added it after I added the beef. Thanks again.

  126. Kim Biggs
    Posted October 1st, 2009 at 5:41 pm | # |

    I appreciate your website and videos!
    I am an adopted Korean and have been wanting to watch videos but I do not know enough Korean.

    You speak English the whole time in your videos….Thank you!!!!

    I made one of my boyfriend’s favorite dishes and he loved it.

    Thanks again!

  127. D
    Posted October 1st, 2009 at 10:33 am | # |

    Maangchi:

    I must be your worst student with a million questions.

    Firstly, I made the soft tofu stew and it was delicious. You are right – homemade is better than the restaurants. I did add 3/4 teaspoon salt to the soup though. I doubled the recipe and made enough to last 3 dinners and a lunch.

    My question is the earthen bowl. What is the hottest temperature on an electric stove can you heat up the earten bowl? My first experience cooking with the earthen bowl (of course, making the tofu stew), the electric burner sparked and burnt out. I was afraid that the earthen bowl was damaged, but only a tiny piece from the outside burnt off, but is still usable. We had to replace the electrical burner because the burner died.

    Secondly, when I first purchased the earthen bowl from a Korean store, I was told to treat the bowl by boiling salted water for 30 minutes before using. After that, dump out the salted water, rinse and dry, the earthen bowl should last a very long time as long as you don’t put any cold liquid in a hot earthen bowl and vice versa.

    Thirdly, I have some leftover unused stock that is in the freezer right now for my next tofu stew dish. What other uses can you use extra stock for?

    Thanks for anwering my questions.

  128. D
    Posted September 25th, 2009 at 10:42 am | # |

    Will the stew taste good if I omit the beef? …or can I use lean ground turkey? I’m planning to make this next week.

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2009 at 5:53 pm | # |

      I think it will still be delicious as long as you use good stock. Ground turkey sounds good to me.

      • D
        Posted September 25th, 2009 at 11:38 pm | # |

        I’m not sure if I purchased the wrong hot pepper powder for the tofu stew recipe. The package is labeled, “Hot Pepper Powder – Coarse.” Because it says “Coarse” is it the wrong one to buy for the tofu stew?

        • Maangchi New York City My profile page joined 8/08
          Posted September 26th, 2009 at 6:26 am | # |

          : ) yeah,it must be wrong translation. You can use either hotpepper flakes or hot pepper powder for the dish.

          Hot pepper powder is usually used to make hot pepper paste or hot sauce, and hot pepper flakes are for usual korean food such as kimchi making. I use hot pepper flakes.

          • D
            Posted September 28th, 2009 at 12:53 am | # |

            What can you do with leftover stock?

  129. jade
    Posted September 23rd, 2009 at 2:10 am | # |

    hi maanchi! i wanted to learn korean foods coz i have clients here in the philippines who are koreans, i always brought them in a restaurant and its pretty expensive. now, that i found your website, im really happy coz i will learn korean foods and i dont need to bring them in a restaurant. i will cook all the foods you cooked. thanks! keep it up!

  130. Alex
    Posted September 13th, 2009 at 6:04 pm | # |

    Hey Maangchi. I made this dish EXACTLY following your rules and it turned out great. The stock tasted really good and I used your 3-crab fish sauce! haha. Thanks for the great recipe!! (It took like an hour to cook though.. I need to practice practice practice!

  131. ....
    Posted September 12th, 2009 at 8:38 am | # |

    i cant find tofu in tube here..can i use other types of tofu instead??
    THANKS

  132. Cassie
    Posted September 9th, 2009 at 8:17 pm | # |

    Maangchi,

    I’ve been trying to perfect this recipe for a couple years now, trying various recipes from different websites. I tried your recipe and it was just like my favorite restaurants! Thank you!

    My boyfriend’s favorite is the Kimchi Jigae, so I’m trying that recipe next. I’m so glad I found this site!

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2009 at 9:17 pm | # |

      Thank you very much! I hope you like my kimchi stew recipe, too. You can modify the amount of ingredients to your taste.

  133. Karina
    Posted September 4th, 2009 at 10:42 pm | # |

    i made it! ahh but i put too much stock…
    its more like a soup now..- -;;

    also not enough salt… so i added soy sauce..

    maangchi? the mushroom became super hard after the stew was done..?
    Did i cook too long? or not enough?

    • Maangchi New York City My profile page joined 8/08
      Posted September 5th, 2009 at 10:29 am | # |

      oh, your shiitake mushrooms must be dried too hard. Soak them in warm water for hours until they get soft, and then put them into the stock to boil.

  134. 일성
    Posted August 28th, 2009 at 6:31 pm | # |

    Hi Maangchi

    Thanks for the great recipe!

    I was wondering how many grams is one tube of the soon do bu

    when i went to korean grocery store, they only had the square packed!

  135. Mike
    Posted August 16th, 2009 at 3:03 pm | # |

    Hi Maagnchi!,

    i had one question, can i use gochujang instead of hot pepper flakes when making this dish?

    • Maangchi New York City My profile page joined 8/08
      Posted August 16th, 2009 at 3:56 pm | # |

      I always use hot pepper flakes in soondubu jjigae. The flavor of hot pepper paste will stand out too much. I think your next soondubu jjigae will turn out delicious because you know what you are supposed to do.

  136. Carlyn Lim
    Posted August 9th, 2009 at 2:28 pm | # |

    Maangchi, thank you sooo much for your incredible recipes, and having those videos up makes it so much easier to follow! I have been addicted to the Korean Ginseng Chicken soup and the Soon Dubu, and it was great happiness to find the recipes here. THANK YOU!!

  137. paul
    Posted August 3rd, 2009 at 11:55 pm | # |

    came across you’re youtube videos today….thanks for all of the recipes. i had friends over for bulgogi tonight, with the nurmerous banchan sides. was a success. thanks again, you are awesome, and entertaining to boot.

  138. Rei
    Posted July 25th, 2009 at 6:01 pm | # |

    Hi maangchi,
    i was wondering if there was a website you get your earthenware pots from, ive been really wanting to try this recipe but i want all the right stuff! :]

  139. ME
    Posted July 23rd, 2009 at 1:25 am | # |

    Thanks so much for putting this site together! My mom is allergic to anchovies, so what can I use to substitute anchovies? I hope there is something other than anchovies to take a good stock! Thank you.

  140. harley
    Posted July 17th, 2009 at 7:42 am | # |

    hello maangchi!

    i am harley from auckland and i love korean food!i love your website!i’ve been following it religiously ever since i found it a few months ago…this is one of my most favourite korean dish ever and i tried making this and your potato side dish (the one with soy sauce) today!the soft tofu stew was yummy!

    ah can i use bean paste/pepper paste in this stew (i want to try this next time)coz i remember when i eat it at my favourite korean restaurant it had a distinct bean paste taste…

    for the potato side dish, is sugar cane syrup similar to corn syrup as i couldn’t find the corn syrup (i used an extra helping of sugar instead and it still tasted yummy!)?

    thanks!keep up ur great work!

    • Maangchi New York City My profile page joined 8/08
      Posted July 17th, 2009 at 7:57 am | # |

      Thank you very much for your nice comment!
      Yes, you can use bean paste or hot pepper paste, but not too much.

      I usually don’t use it in my soondubujjigae.
      If I use soy bean paste in my soondubu jjigae, it will be similar to doenjangjjigae (soybean, vegetables, tofu stew): http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae

      Anyway, a little bit of hot pepper paste or soy bean paste won’t ruin the taste of your soondubujjigae!

      Sugar cane syrup sounds good!

      Good luck with making delicious Korean dishes!

  141. chillywilly
    Posted July 12th, 2009 at 10:59 pm | # |

    hi!!! i love your recipes and i was wondering how many servings this recipe makes. would it feed at least 4 people?

  142. Nana
    Posted July 12th, 2009 at 10:08 pm | # |

    Hi,

    I recently found your youtube cooking instruction videos, and was a fan ever since! So far I’ve tried both your potato dishes and they’re super yummy. I made the soft tofu stew tonight, but realized the soup was really tasty however the tofu was bland. I wonder if it’s suppose to be a little bland, or I did something wrong along the way. I couldn’t find the pepper flakes instead used several peppers as substitute.

    Thanks for all your recipes, I’m looking forward to trying them all =)

    • Maangchi New York City My profile page joined 8/08
      Posted July 13th, 2009 at 12:40 am | # |

      It sounds like you made good soondubu jjigae. Soondubu (soft silky tofu) by itself has no taste.

  143. ant
    Posted July 10th, 2009 at 11:26 pm | # |

    i made the soup today! taste is quite similar as what i get in restaurants but somehow something is lacking. i used the korean bean paste, abit of hot pepper paste and some hot pepper powder. do you think it is because i did not use chicken stock and use bean paste instead which is why it don’t taste so delicious?

    • Maangchi New York City My profile page joined 8/08
      Posted July 11th, 2009 at 6:59 am | # |

      To make delicious soondubu jjigae, the first thing you will have to prepare is to make delicious stock. Otherwise, it will be too bland!
      I don’t use chicken stock. Please follow my written recipe tightly. You could use soybean paste, but not too much.

  144. mary
    Posted July 8th, 2009 at 1:49 pm | # |

    Maangchi,

    My favorite soondubu is kimchi soondubu. Can you tell me how to make that?

    Thanks a lot!

  145. ant
    Posted July 7th, 2009 at 10:56 pm | # |

    hihi,

    can i use korean bean paste and red pepper paste in this recipe? if yes, what ingredients does the bean paste and red pepper paste substitute in your original recipe? is it anchovies, kelp and red pepper flakes? thanks in advance. i’m planning to try this recipe on this sat, my first time trying out a korean recipe. :)

    • Maangchi New York City My profile page joined 8/08
      Posted July 8th, 2009 at 6:21 am | # |

      I would not use hot pepper paste in soondubu jjigae because hot pepper paste’s strong flavor and thickness may ruin the taste of the soup.
      You can use soy bean paste though. In case you use soy bean paste, reduce the amount of fish sauce because soy bean paste is salty. That’s all. Let me know how your soondubu jjigae turns out.

      • ant
        Posted July 8th, 2009 at 10:28 pm | # |

        thanks for the advice. so i should use hot pepper chilli flakes with the soy bean paste. if i use soy bean paste, do i still need to use anchovies and kelp for the soup? or can i replace the anchovies and kelp with chicken stock instead?

      • Maangchi New York City My profile page joined 8/08
        Posted July 8th, 2009 at 10:51 pm | # |

        Yes, you can use chicken stock, too!

  146. Tony
    Posted July 4th, 2009 at 10:28 pm | # |

    Hello Maangchi!,

    LOVE your website and videos! I just made soon dubu…not too bad the first time, but i will keep making it and try to make it better and better! I was wondering…i have some friends that are vegetarian and was curious if you had any recommendations for stock or anything else to put in. Mainly the anchovies and obviously the seafood and beef are the issue…lol. But it’s delicious for me!

    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted July 5th, 2009 at 8:22 am | # |

      To make stock for vegetarians, use dried kelp (called dashima in Korean) and shiitake mushrooms. Good luck with making the best soondubu jjigae!

  147. Anonymous
    Posted June 21st, 2009 at 12:46 am | # |

    Won’t the pot break when you pour in the soup stock?

  148. Terri
    Posted June 18th, 2009 at 11:03 pm | # |

    Hi Maangchi, I just want to leave a message to say thank you for a great recipe!!! xD I love soon dubu jigae! Everytime I go to a Korean restaurant, I always order this, and everytime I get home, I have to drink lots and lots of water, which goes to show they use MSG in their broth/stock! So I vowed to make my own (with your help!) ^-^

    I did do some modifications to suit my taste though. Someone mentioned adding soy bean paste, and I did that, and it turned out great! Definitely enhanced the flavor of the soup base for me. Your version of the stock alone is already yummy (definitey can’t do w/o the anchovies!), but I think adding a little soy bean paste and hot pepper paste really remind me of the flavor I had at the restaurant, plus that made the soup a little thicker (instead of watery), just the way I like it!

    I’m sorry for the long message, I just want to say I coudln’t do it w/o you! Now I can make it anytime I want, which is a good thing, cuz the place that I think have the best soon dubu jigae closed down a couple of months ago~

  149. Lyndal
    Posted June 1st, 2009 at 10:57 am | # |

    Hi Maangchi, I tried out your spicy squid dish two weeks ago and LOVED it! Now I found my second favorite Korean dish recipe here. I cannot wait to try it. I also really appreciate the “glossary” you created of all the items you need to have in these dishes. It is extremely helpful, especially for people like me who can’t read Korean labels in the Korean grocery stores. Thanks for all of your hard work to enlighten all of us to authentic Korean cooking. I’ll let you know how my soondubu jigae attempt goes!

  150. Yuna
    Posted May 30th, 2009 at 4:29 pm | # |

    hello :)
    I don’t like mushrooms or spicy stuff? Do i have to use mushrooms and chili pepper?

  151. Ita Soen
    Posted May 13th, 2009 at 11:40 pm | # |

    Hello Maangchi,
    Thank you for sharing all of those delicious stuff. Actually i have been a silence reader All this while, i also cook several stuff from your video. It is so easy and come out taste the same as the korean food that i ate in restaurant. I didn’t got a chance to take picture, but will do in future and send to you. Once again thank you so much..will for sure by the book and dvd to support you.

    Take care

    Ita..

    • Anonymous
      Posted May 25th, 2009 at 6:14 am | # |

      hi maangchi,
      good day! i cant find soft tofu in my place, can i replace it with the square one? thanx god bless

      • Maangchi New York City My profile page joined 8/08
        Posted May 25th, 2009 at 7:10 am | # |

        Of course you can use square shape of tofu. It will still be delicious, but it should be called “tofu stew” because the main ingredient is not soft tofu (soondubu)! :) Good luck with making your delicious tofu stew!!

  152. Spice! Spice! Spice!
    Posted May 5th, 2009 at 5:31 am | # |

    This looks so delicious! I hope I can make it soon. I’ll make it as soon as I find a Korean grocery store around my place.

    I just have one question though. What’s the difference between leeks and green onions? They look the same to me. Whenever I go to the market to buy “those green stuff” I call them leeks.

    Thanks a lot for sharing your recipes, Maangchi! I watch your videos everyday even if I’ve seen some of them more than 5 times already!

  153. D.
    Posted May 1st, 2009 at 12:03 pm | # |

    Maangchi,
    Thank you for all the wonderful recipes. I tried this recipe last weekend and it turned out delicious. You’re Dae Jang Geum of this century. You should consider open up a restaurant. If you ever visit San Francisco Bay Area, I’d love to meet.
    Bests.
    D.

    • Maangchi New York City My profile page joined 8/08
      Posted May 1st, 2009 at 5:54 pm | # |

      haha, thank you! Next time take a photo of the food and send it to me. I would like to meet you, too.

  154. maria teresa
    Posted April 28th, 2009 at 10:46 pm | # |

    hello maangchi,
    love this recipe my mouth is watering, just one question why the soup turned reddish in color it’s like you add pepper powder on it.

  155. M Reb
    Posted April 26th, 2009 at 2:23 pm | # |

    Your videos are very concise. Thank you.
    The recipe for kimchi was so well illustrated that even I, not a great cook, thought I too could make this!

  156. Michelle
    Posted April 17th, 2009 at 12:20 pm | # |

    Hiii Manangchi!

    Today, I will be making Soondubu jjigae. Luckily,I ‘ve found all my ingredients in one market. I’m also planning to add noodles to the stew, to see how it goes but I’m afraid of the outcome. So I’ll make just plain Soondubu jjiage first. Last time I made bimibap for my family and it turned out great! Thanks so much.

    Have you ever wanted to cook other type of ethic’s food? =] Just curious.

  157. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted April 13th, 2009 at 4:42 pm | # |

    I can’t find kelp, so i use a sheet of kim…. This dish is a big 10 !

  158. Maangchi New York City My profile page joined 8/08
    Posted April 1st, 2009 at 7:03 pm | # |

    fishy,
    Yes, follow the recipe tightly to make good stock. Otherwise, it won’t be delicious.

  159. fishy
    Posted April 1st, 2009 at 3:23 pm | # |

    maagchi,
    do you really need the kelp and shiitake for the stock? or would it be fine w/o it?

  160. Maangchi New York City My profile page joined 8/08
    Posted March 30th, 2009 at 5:09 pm | # |

    gabieolie,
    fish roe soondubu? It sounds strange to me! However, why not! Add fish roe to the stew directly and boil it. When to add it? check the step 10 in my recipe “Add 1 cup of mixed seafood and 3 shirimp”. Add fish roe instead of mixed seafood.

  161. gabieolie
    Posted March 30th, 2009 at 2:03 am | # |

    Hi Maangchi,

    I had tried this recipe few months ago and added few things here and there but it didn’t turn out good. I decided to try it again today and this time, I followed your recipe exactly and it turned out really delicious!!! I want to make fish-roe soondubu (ahl soondubu) for my daughter. Maangchi could you please give some advice on how to make it? My daughter really wants me to make it. Please help :) Thank you!!!

  162. Maangchi New York City My profile page joined 8/08
    Posted March 29th, 2009 at 11:13 am | # |

    chris
    oh yeah? Thank you for the tips!

  163. chris
    Posted March 28th, 2009 at 7:24 pm | # |

    this one is awesome.
    i found it convenient to replace the dried anchovies for making the stock with japanese dashi-no-moto, which is a powder made from bonito fish. very yummy!

  164. Maangchi New York City My profile page joined 8/08
    Posted March 22nd, 2009 at 8:03 pm | # |

    BB,
    Don’t use fish sauce if you don’t like the smell until you get accustomed to the flavor. Just skip it. Many people don’t like the fish sauce smell. : ) Use salt or soy sauce, then.

  165. BB
    Posted March 22nd, 2009 at 8:00 pm | # |

    Hi Maangchi,
    I followed your soondubu stew recipe last night. It was very exciting for me since I am just starting to learn how to cook. And thanks to you, you’re making things a lot easier for me with your tips and website. One question – I used the fish sauce in the soondubu as you instructed, but the smell kills me. What is the purpose of the fish sauce? I really don’t care for the fish sauce smell.. any alternatives?

  166. Maangchi New York City My profile page joined 8/08
    Posted March 10th, 2009 at 6:12 am | # |

    tina,
    The dried seaweed must be laver? If it’s not kelp, don’t use it for your soondubu. Dried anchovies, kelp, and shiitake mushrooms are 3 basic ingredients for good stock. You won’t need dashida.
    Anyway, you could use dashida in your soondubu.

  167. tina
    Posted March 10th, 2009 at 4:07 am | # |

    angyonghaseyo!

    i went to a couple korean markets today (luckily they are in the same area) and picked up some items to make soondubu jjigae. i didn’t realize i bought dried seaweed (cut into squares) instead of dried kelp, will this make a difference? i also forgot to grab dried shitake mushrooms. will that also make a difference?
    i did buy a bag of beef dashida, could i put a tablespoon or 2 in the broth with the dried anchovies in place of the shitake mushrooms?
    thanks so much!

  168. Maangchi New York City My profile page joined 8/08
    Posted March 7th, 2009 at 4:40 pm | # |

    Carina,
    Great news! Congratulation on your successful soondubu making!
    Check the ingredient section on my website.
    http://www.maangchi.com/ingredients/kelp

  169. Carina
    Posted March 7th, 2009 at 1:15 pm | # |

    Hello Maangchi,

    I made Soondubu last night and it was a success but it was a little too spicy for my boyfriend but I liked it =). While looking for the ingredients, I couldn’t seem to find kelp anywhere. I went to Assi Plaza and all they had was seaweed. Do you know where I can get it? I made the broth without the kelp but I couldn’t compare the broth with the kelp.

  170. Maangchi New York City My profile page joined 8/08
    Posted March 1st, 2009 at 10:56 am | # |

    Who is not going to be happy to be loved!
    I love you, too! : )

  171. I love you!!!
    Posted March 1st, 2009 at 3:52 am | # |

    I LOVE YOU!!

  172. Maangchi New York City My profile page joined 8/08
    Posted March 1st, 2009 at 12:40 am | # |

    yvonne,
    yeah, why not? If you want to do some experiments!

  173. yvonne
    Posted March 1st, 2009 at 12:05 am | # |

    my god! it tasted like how the restaurants make it. it was absolutely delicious. maangchi, can i substitute hot chilli paste instead of the pepper flakes- just experimenting.

  174. Maangchi New York City My profile page joined 8/08
    Posted February 7th, 2009 at 7:35 pm | # |

    Maria,
    yes, making shikhye is easy but takes long time!
    I am going to post the recipe very soon. When I say very, it’s very soon! : ) Thank you!

  175. Maria
    Posted February 7th, 2009 at 4:14 pm | # |

    …sorry forgot to add my name to my cooment about your videos & shikye!

  176. Anonymous
    Posted February 7th, 2009 at 4:12 pm | # |

    Hi’ya Maangchi! Your cooking videos are so fun to watch and now my little boy says, ‘mama let’s watch maangchi!’

    You make everything look so easy and delicious that you’ve inspired me to give Korean food a go in our kitchen. When I go out for Korean food, I’m always hoping the restaurant will serve shikye (sp?), the sweet rice drink that tastes so good after eating spicy foods. My friend says it takes a loong time to make, but am wondering if that’s something you might attempt for your fans?

    Hugs from San Francisco!

  177. Maangchi New York City My profile page joined 8/08
    Posted February 4th, 2009 at 7:52 pm | # |

    Himani,
    oh yeah? Why don’t you use a can of chicken broth instead of using seafood?

  178. Himani
    Posted February 4th, 2009 at 3:04 pm | # |

    Hi Maangchi!
    I have a question about this recipe. I’m allergic to seafood (both fish and shellfish), is there anything I can use to substitute the anchovies?

    Thank you so much!

  179. Maangchi New York City My profile page joined 8/08
    Posted February 3rd, 2009 at 7:42 am | # |

    Kay,
    Do you mean you don’t understand step 9?
    The stock is made from this step. Please follow the recipe.
    # 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.

  180. Kay
    Posted February 3rd, 2009 at 12:21 am | # |

    Hi Maangchi
    Thank you for the recipe. but i dont get step 9 Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )and do i have to add anchovies in??

  181. Maangchi New York City My profile page joined 8/08
    Posted February 1st, 2009 at 4:41 pm | # |

    Kay Nguyen,
    Thank you!

  182. Kay Nguyen
    Posted February 1st, 2009 at 2:57 pm | # |

    Hi! Maangchi
    Thanks very much for posting the recipe. This is the best recipe ever. It was so delicious!!!!!. I really enjoy your website.

  183. Maangchi New York City My profile page joined 8/08
    Posted January 26th, 2009 at 8:44 am | # |

    Thank you “꽃순이”! : ) Happy New Year!

  184. 꽃순이
    Posted January 25th, 2009 at 11:24 pm | # |

    언니가 애국자예요. 새해 복많이 받으시고 건강하세요.

  185. Maangchi New York City My profile page joined 8/08
    Posted January 23rd, 2009 at 6:12 pm | # |

    미르 and zixu in Korea,
    Thank you for your nice comments!

  186. zaixu in korea
    Posted January 23rd, 2009 at 11:31 am | # |

    wow are you korean?? really great, and i like doo boo very much ~~ !! >_<
    멋지네요 정말! 요리도 잘하시는데 영어로 설명까지 잘하시네요 ㅋㄷ 우왕ㅋ굳ㅋ홈페이지도 참 깔끔하고 예쁘네요 ㅎㅎ^^

  187. 미르
    Posted January 21st, 2009 at 10:45 pm | # |

    맛있겠당!!!
    Looks delicious

  188. Maangchi New York City My profile page joined 8/08
    Posted January 16th, 2009 at 9:23 pm | # |

    Bea,
    wow you are very serious about cooking.
    My answer
    Q1: I think it will be ok. Is its color bright red?
    If so, I will be ok, but it may be too hot.
    I know Thailand small red pepper is very spicy!
    Q2: Yes, that’s soybean paste and its brand name is
    “assi (아씨)”
    Q3: No, I have never used that kind of soup powder or liquid. As you see it in my recipe,
    I use homemade stock using dried anchovies, shiitake mushrooms, onion, radish, and kelp.

  189. Bea
    Posted January 16th, 2009 at 2:24 pm | # |

    Maangchi,
    Thank you so much for posting a video tutorial. As easy as it looks, I still have questions. Sorry! I’m not Korean so I can’t read any of the labels. Even with some English on the labels I STILL have questions! haha

    Question #1:
    For the pepper flakes , can I use Thai dried pepper flakes? That is what I have at home.

    Question #2:
    I bought soy bean paste (just in case I can use it for this soup) because there’s a picture of the tofu soup on the container and hoping that it will give the broth some flavor. Please see picture here… http://img.photobucket.com/albums/v334/fruitcakeinc/SoyBeanPaste.jpg
    Can I use it for this soup? I have no idea if it even has anything to do with the picture.

    Question #3:
    I also found some tofu broth seasoning…have you tried it?
    See picture here http://img.photobucket.com/albums/v334/fruitcakeinc/TofuBrothSeasoning.jpg
    Since I bought it, might as well try it huh? hehe =) Thank you so much for your help. Sorry for so many questions!
    I can’t wait to try making it! I love Korean food!

    Thanks,
    Bea

  190. Su
    Posted January 12th, 2009 at 2:10 pm | # |

    Hi maangchi,

    How do I go about making a vegetarian version of this? Thanks.

  191. Kevin
    Posted January 5th, 2009 at 7:38 am | # |

    Thank you. I will look forward to them. In the meantime I will play and experiement a little. I hope that I will be able to “find” all the right ingredients. I have the fortunate problem of having too many brands and items to choose from.

  192. Maangchi New York City My profile page joined 8/08
    Posted January 4th, 2009 at 11:38 am | # |

    Kevin,
    Welcome to my home (my website)! : )
    kongbiji jjigae is really good food especially in the winter. Your request kongbiji jjigae and daakgalbi will be included in the list of my upcoming video recipes.
    Thank you very much!

  193. Kevin
    Posted January 4th, 2009 at 10:38 am | # |

    Maangchi,
    I just stumbled onto your site tonight. I am excited. I am teaching English in Korea and have fallen in love with the food. I love to cook but haven’t tried experimenting with Korean food since I don’t have any recepies. I can’t wait to start trying new things as well as cooking some of my favorites.

    I have a question on this receipe. It looks very similar to a favorite of mine 콩비지찌개. Do you have a receipe for this 찌개? I would also love to see a receipe for dak galbi (닭갈비). I only need the sauce. The cabbage, chicken, rice cakes, and sweet potatoes are a no brainer.

    Thank you for this awesome website and information.

  194. Maangchi New York City My profile page joined 8/08
    Posted December 22nd, 2008 at 9:08 am | # |

    dougv,
    I hope your friends love your oisobagi (cucumber kimchi)! thanks!

  195. dougv
    Posted December 22nd, 2008 at 12:14 am | # |

    I found your site looking for a cucumber kimche recipe and I immediately bookmarked it; I will be using your site in the near future when I have a dinner party. I will serve some of my favorite Korean dishes, sharing them with friends who never had the pleasure of living in Korea and enjoying the wonderful cuisine. Thank you for your recipes.

  196. Maangchi New York City My profile page joined 8/08
    Posted December 21st, 2008 at 9:03 pm | # |

    kristine,
    It sounds like perfect food for the weather you mention. Cold and rainy days! Soondubu will be perfect dish! lol, you couldn’t stand up because of too much food? So do I! I sometimes eat too much and I can’t move easily, : )

  197. kristine
    Posted December 21st, 2008 at 8:44 pm | # |

    Hi maangchi
    It was cold and rainy day at san francisco here, so I decided to make soondubu jjigae today for dinner. It turned out yummy and I ate so much that I could not even get up. It was good for my body and soul on a rainy evening like this. Happy holidays and thank you for the video which makes it so much easier to cook korean food. btw, I am 1.5 korean generation living in SF.

  198. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2008 at 11:49 pm | # |

    Jaime,
    oh, Thank you very much!

  199. Jaime
    Posted December 18th, 2008 at 9:06 pm | # |

    this is the best soon du bu recipe ever. My husband made this for the first time few months ago, it was awesome!!!! I came back for making soon du bu tonight!!!
    thank you.

  200. Maangchi New York City My profile page joined 8/08
    Posted December 17th, 2008 at 12:14 am | # |

    sueet,
    oh, your soondubu jjigae looks awesome to me! Congratulation!

  201. sueet
    Posted December 15th, 2008 at 10:01 pm | # |

    hey maangchi…

    i made the soup just now… doesn’t look as good as yours… but was delicious!!

    http://tinypic.com/view.php?pic=1zr2ced&s=4

  202. Maangchi New York City My profile page joined 8/08
    Posted December 13th, 2008 at 8:14 pm | # |

    Chi,
    I’m glad to hear about your success! dried shrimp sounds good to me!

    poohbear,
    If you skip seafood, you gotta put something which makes the stew tasty such as beef, pork, or chicken, and use chicken broth.

    adelebidet,
    yeah, skip the hot pepper flakes then.

  203. adelebidet
    Posted December 13th, 2008 at 6:41 pm | # |

    is there anything special you do for hayakeh (not spicy)? it’s always been my obsession at soondubu places how good it is when it isn’t even spicy (and i LOVE spicy stuff)

  204. poohbear
    Posted December 12th, 2008 at 3:52 am | # |

    sorry what i meant was frozen cooked shrimp

  205. poohbear
    Posted December 12th, 2008 at 3:49 am | # |

    oh btw, if my husband doesnt eat seafood & i omit that, will it still flavor the soup well? or do u recommend atleast putting in the shrimp (b/c he eats that) & also is cooked shrimp ok too? thank you =)

  206. poohbear
    Posted December 12th, 2008 at 3:47 am | # |

    Hi Maangchi~! i just found your website & youtube videos & im SOOOOO happy i did! i got married 2 yrs ago & live far away from my family so i am always looking for korean food recipes like my mom’s~ im so thankful to have found urs! everything looks great!

  207. Chi
    Posted December 9th, 2008 at 2:49 pm | # |

    Made it again last weekend per husband’s request. This time I used dried shrimp and the flavor was flawless.

  208. Maangchi New York City My profile page joined 8/08
    Posted November 27th, 2008 at 11:36 am | # |

    Portugalbear,
    Sooner or later, you will make the most delicious soondubu jjigae. :)

  209. Portugalbear
    Posted November 27th, 2008 at 4:26 am | # |

    Hi Maangchi,

    I finally tried this dish and it was really good. But i think i mixed it too much because the tofu got mashed in the process. I agree with Chi, better to throw in the seafood at the end of the cooking since it cooks really fast anyways. The broth is really tasty when you use the anchovies. i will next try the other tofu dish.

  210. Maangchi New York City My profile page joined 8/08
    Posted November 18th, 2008 at 6:11 pm | # |

    Chi,
    hoho, I’m so glad to hear that!

  211. Chi
    Posted November 18th, 2008 at 12:12 pm | # |

    By the way, if you are using fresh shrimp like I did, add the shrimp about the same time you add eggs. Non-frozen shrimp takes only a minute or two to cook. By adding them last to the pot my shrimps turned out succulent and just the right doneness.

  212. Chi
    Posted November 18th, 2008 at 10:19 am | # |

    DELICIOUS, people, this tofu stew is absolutely delicious!
    My american husband asked me to put this into our family recipe book after he tasted the amazing stew.
    I would not use bonoto flakes next time though. They turned out to be way too distinctive. I imagine either dried shrimps or anchovies would blend with the flavor better. Also, because I only had about 1 Tbsp of fish sauce left in the bottle (did not pay much attention to my pantry supplies…) so the soup was not salty enough. After added 1/4 tsp of salt it was fine.

  213. Maangchi New York City My profile page joined 8/08
    Posted November 17th, 2008 at 9:36 pm | # |

    Chi,
    I understand you!

    tofueater,
    I would use fish sauce. : )

  214. tofueater
    Posted November 17th, 2008 at 3:00 pm | # |

    I made soon du bu today. It came out good except it was not salty enough. Should I just add more fish sauce or should I add some salt?

  215. Chi
    Posted November 17th, 2008 at 1:22 pm | # |

    I am going to make the Tofu Stew tonight—very excited~
    However i will have to substitue the dried anchovies with bonito fish flakes (at the end of cooking so the soup does not turn bitter)…I know, I know they are very different but I just can not spend $6.99 on a HUGE package which I would only use 10-12 little fish.
    It is the sad part of living in remote areas where you can not buy small quantities of food.
    Will let you know how it turns out!

  216. Maangchi New York City My profile page joined 8/08
    Posted November 14th, 2008 at 5:54 pm | # |

    Gin,
    check out my doenjangjjigae video. I’m showing how to remove it. http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae

  217. Gin
    Posted November 14th, 2008 at 2:29 pm | # |

    Also, maybe you could have a section or say how to store extra ingredients that you don’t use so we know how long you can keep something??

    thank you for all you do! ^^

  218. Gin
    Posted November 14th, 2008 at 10:38 am | # |

    Hi Maangchi!

    How do you pull out the intestine of the anchovies?? You just pull off the head? Thank you for your help!!

  219. Maangchi New York City My profile page joined 8/08
    Posted November 10th, 2008 at 7:35 am | # |

    deborah,
    Congratulation on your successful soondubu jjigae making!
    Earthenware heats up slowly and cools slowly. I never preheat it , but if you want, why not?

  220. deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted November 10th, 2008 at 12:35 am | # |

    hi maangchi! i just wanted to let you know that i tried my third attempt at soon dubu, and it was quite the success! probably not as good as buk dong chang… but my mom and friend really enjoyed it. i will keep trying to get it closer to your recipe so that it’s better–i can’t wait! it’s great since the weather is getting colder these days :(

    i had one question, i can’t seem to get my earthen ware bowl hot enough fast enough. would it be wise to try to stick it in the oven before heating it on the stove? i use the coil stove and not gas. does this make a difference? what temp would i heat it at in the oven??

    thanks so much!!!!
    deborah

  221. Maangchi New York City My profile page joined 8/08
    Posted November 8th, 2008 at 10:21 pm | # |

    Judy,
    yayeee! “It’s about time!” : )

  222. Judy
    Posted November 8th, 2008 at 12:38 pm | # |

    Dear Maangchi,

    I’m so glad I found your website. I cook korean food all the time but it never taste as good as my mother-in-law’s cooking. Now, I think I know how to cook better than her. It’s about time, someone like you started a good Korean cooking web-site. Thanks again for the great videos. It makes a world a difference watching how you do it, rather than just reading the instructions. Kudos to you!!!

  223. Maangchi New York City My profile page joined 8/08
    Posted October 30th, 2008 at 10:58 pm | # |

    Jessica,
    Yes, you can skip the seafood, but put more meat then.

    Lee,
    Yes, dried shiitake mushrooms are used to make good stock. Hot pepper powder is ok, but don’t forget to stir fry it with vegetable oil with other ingredients for a minute over low heat. Delicious stock makes deliciou soondubu jjigae.

  224. Lee
    Posted October 30th, 2008 at 6:10 pm | # |

    Hi Maangchi,

    I love Tofu soup.I live Near Korea Town in Hollywood.
    So I eat Tofu soup quite often
    I tried to make the Soondubu jjigae twice in a row already and its not quite right for me.I bought fresh shitake mushroom.Do I need the dry kind? and I couldnt find the hot pepper flakes so I got the powder kind.And I’m using a regular metal pot.I wanted to say Thank You for your videos.

  225. Jessica
    Posted October 27th, 2008 at 11:33 am | # |

    Thank you so much for this recipe! I recently got married in June and never really cooked korean food before (my husband and I are both korean). But your website has helped me create such delicious dishes! I wanted to ask you.. Is it okay if I omit the seafood and shrimp (because we don’t have any at home). Please let me know soon! Thanks a bunch <3

  226. Maangchi New York City My profile page joined 8/08
    Posted October 17th, 2008 at 7:38 am | # |

    nina,
    Thank you for your update.

  227. nina
    Posted October 16th, 2008 at 5:54 pm | # |

    I made this the other night and it turned out great, it was my first time making the dish. Hopefully next time it will taste better than this time, thank you so much for easy to follow directions maangchi!

  228. Maangchi New York City My profile page joined 8/08
    Posted October 13th, 2008 at 4:49 pm | # |

    Jini and rona,
    Thank you for updating your successful Korean cooking!

  229. rona
    Posted October 13th, 2008 at 7:28 am | # |

    Hi I tried this soondubu last week I often watch your video since i came here in korea and i tried almost everything I see^^ turns out all deliciuos this kinda helpful for me as a wife of a korean, thanks for someone like you who made this blog

  230. JINI
    Posted September 22nd, 2008 at 4:13 am | # |

    i just finished making soondubu with your recipe, and addded kimchee and doenjang, and it was delicious! my sister and mother was impressed as well!
    thank you so much!!! i hope to learn more and more from your recipes!!!

  231. Maangchi New York City My profile page joined 8/08
    Posted September 21st, 2008 at 12:35 pm | # |

    JINI
    Some people use bean paste (doenjang) in soondubu, but I don’t use it. You can modify my recipe to adjust your taste. Important part for you to make delicious soondubu is to make delicious broth or stock instead of using water. Thank you for your interest in my recipes!

  232. JINI
    Posted September 21st, 2008 at 12:17 pm | # |

    Your videos are amazing!!
    I have a question. The last time i made soon dubu jigae, it wasn’t wat i expected it to be. Some recipes tell me to use tenjian (the corean bean miso) but is that necessary?

  233. Maangchi New York City My profile page joined 8/08
    Posted September 20th, 2008 at 6:35 am | # |

    michelle,
    Yes, I can make it without using dried anchovies, but it will not be tasty.

  234. michelle
    Posted September 19th, 2008 at 7:55 pm | # |

    can you make this without the anchovies?

  235. Maangchi New York City My profile page joined 8/08
    Posted September 17th, 2008 at 7:29 pm | # |

    Joce,
    Use beef stock (or beef broth)instead of seafood stock then. Add some chopped beef to this recipe and don’t use hot pepper flakes. I’m sure it will be delicious.

  236. Joce
    Posted September 17th, 2008 at 6:51 pm | # |

    Hi – I just happened to find your site, and I’m so excited that i can now learn how to cook Korean! Thank you!! Question, though – My kids don’t like seafood but love the mild beef tofu stew from the tofu houses. Can you teach us how to make that one? I can’t find that recipe anywhere!

  237. Maangchi New York City My profile page joined 8/08
    Posted September 13th, 2008 at 10:50 pm | # |

    Nick,
    Yes, I do. I don’t like budae jjigae, but many people have requested the stew. I will post it someday, thanks

  238. Nick
    Posted September 13th, 2008 at 8:56 pm | # |

    I plan on making this dish tomorrow for dinner! All of your recipes look so delicious, Maangchi.

    Do you happen to have a recipe for buddae jjigae?

  239. Maangchi New York City My profile page joined 8/08
    Posted September 13th, 2008 at 6:56 pm | # |

    WinLovesRain,
    Yes, of course! I sometimes buy Tofu at a Chinese grocery store. Same!
    Check out my kimchi stew video where I posted beansprout side dish at
    http://www.maangchi.com/recipe/kimchi-chigae-kong-na-mool

  240. WinLovesRain
    Posted September 13th, 2008 at 3:36 pm | # |

    Hi Maangchi,

    I’m so glad to find your blog, always want to try the tofu dish! Is it ok if I use the Chinese tofu which comes in a square plastic box? As long as I use the soft kind?
    ps. do you have that bean sprouse side dish listed?
    Thank you!!!

  241. Maangchi New York City My profile page joined 8/08
    Posted September 7th, 2008 at 7:04 pm | # |

    JIN,
    Thank you very much for your update.
    “soondae” (Korean style blood sausage)! I can’t handle blood. ooh!~ : )

  242. JIN
    Posted September 7th, 2008 at 5:38 pm | # |

    hello maangchi –
    i was surprised to find a korean cooking site in ENGLISH that was even better than most of the ones in KOREAN that i’ve been to :) 정말 감사합니다 ㅋㅋ
    the soondubu recipe came out wonderfully well – and i was glad because last time i made it – it had been a weird failure =_=;;; thank you so very much :)

    and i’d was also wondering if you took requests? i’m currently trying to find an easy to follow instructional recipe for soondae 순대, and im wondering you had one :) thanks!

  243. Maangchi New York City My profile page joined 8/08
    Posted September 4th, 2008 at 5:16 am | # |

    Jodi,
    “I just about drooled all over my computer”
    Haha, you are so funny!

  244. Jodi
    Posted September 3rd, 2008 at 11:54 pm | # |

    Maangchi,

    This is by far my most favorite meal, it looked so good in your video and then you went and cracked the egg into the boiling goodness and I just about drooled all over my computer! I can’t wait to try this recipe!! Thank you so much for bringing the goodness that is Korean food to all of us!

  245. Maangchi New York City My profile page joined 8/08
    Posted August 30th, 2008 at 11:43 am | # |

    cloud,
    Congratulation on your successful cooking!
    haha, you finished eating all snacks you bought while driving!

  246. cloud
    Posted August 30th, 2008 at 11:35 am | # |

    hi, i made it for lunch. it’s wonderful dish for rainy days! i daren’t put too much pepper powder and i omitted the green chili; but it turned out as i expected. also i shopped at woo-ri market while i was visiting a friend in northvale, nj bordering rockland county. this market is awesome, very,very fresh seafood and the storemade snacks were wonderful. never had a chance to bring back home because we finished them all in the car. maangchi, thanks for sharing, enjoy your site.
    cloud, ct

  247. Maangchi New York City My profile page joined 8/08
    Posted August 28th, 2008 at 8:55 am | # |

    Emily,
    Use soy sauce or salt then. Thank you for your nice comment.

  248. Emily
    Posted August 28th, 2008 at 7:25 am | # |

    BTW Maangchi, is fish sauce important to this dish, my boyfriend don’t like the smell, is that will decrease the taste? Could I just skip it? Or what can I substitute for fish sauce?
    Thank you.

  249. Emily
    Posted August 28th, 2008 at 7:18 am | # |

    Hi Maangchi,
    I just found your blog yesterday and I am so happy to see so many Korean dish recipes. You are amazing and so kind to share so much with us; you are such a good teacher and make these dishes easy to follow. I love your website, there are so many recipes that I am looking for all the time. I am gona to try each dish you posted. Thank you so much Maangchi!!!!^^ You are the best!!

  250. Maangchi New York City My profile page joined 8/08
    Posted August 23rd, 2008 at 6:24 am | # |

    Maly,
    yes, kelp is seaweed. Check out my ingredient blog where you will see what it looks like. Oh, well when I make good stock, I always boil it with other ingredients. If you can’t find it, what else could you do? Skip it, but I hope you use the other ingredients to make good stock.

  251. Maly
    Posted August 22nd, 2008 at 11:50 am | # |

    Is the kelp a very inportant part of the dish..I couldnt find any. Is kelp like seaweed?

  252. Maangchi My profile page joined 7/08
    Posted August 18th, 2008 at 4:36 pm | # |

    anonymous,
    I think you use 1 or 1.5 cup of chicken broth or beef broth and 1 or 2 cups of water depending on your pot size for this recipe.

  253. anonymous
    Posted August 18th, 2008 at 2:28 pm | # |

    how much chicken broth or beef broth do you recommend if substituing this for dried anchovies?

  254. Maangchi New York City My profile page joined 8/08
    Posted August 18th, 2008 at 5:49 am | # |

    dona,
    oh, if you can’t get kelp, just skip it, then.

  255. dona
    Posted August 17th, 2008 at 11:10 pm | # |

    annyeong maangchi!
    i want to make this recipe but i can’t get the kelp.
    is there any way i can make substitute for kelp?
    or can i still do this without the kelp?
    i really want to make this dish…thanks maangchi!

  256. Maangchi New York City My profile page joined 8/08
    Posted August 16th, 2008 at 8:31 pm | # |

    Jennifer,
    Sure, let me know how it turns out.

  257. Jennifer
    Posted August 16th, 2008 at 3:37 pm | # |

    Thanks I’m going to try those, I will let you know how it turns out!

  258. Maangchi New York City My profile page joined 8/08
    Posted August 16th, 2008 at 7:06 am | # |

    Jeniffer,
    If you can’t find dried anchovies, why don’t you use beef broth or chicken broth?

  259. Jennifer
    Posted August 16th, 2008 at 2:44 am | # |

    Hi Maangchi

    I want to make this dish, but I can’t have anchovies.. what do you suggest ? Will it change the flavor if I leave it out?

  260. Maangchi New York City My profile page joined 8/08
    Posted August 4th, 2008 at 6:58 am | # |

    rose,
    yes, just as you said, cucumber side dish is made with soy sauce, hot pepper flakes, garlic, onion, green onion, sugar,sesame oil and sesame seeds.

  261. rose
    Posted August 3rd, 2008 at 5:29 pm | # |

    I have eaten Korean cucumber made with sesame oil and hot pepper flakes and maybe soy sauce and a little msg.I would like to find the complete recipe for this salad. I also think that you soak the cucumber in salt water.I also am looking for more side dish recipes that are Korean. Thank You

  262. Maangchi New York City My profile page joined 8/08
    Posted August 3rd, 2008 at 4:30 pm | # |

    Geoff
    I don’t know how much thank you for pointing out my omission.
    Thanks a lot!

    You are asking question about hot pepper flakes in “soon du bu jji gae”. Hot pepper powder is ground more finely than hot pepper flakes, so it is better for this stew. But I know a lot of people don’t want to buy both.

    So in this recipe, before pouring the stock in the pot, I sautee the hot pepper flakes with beef and oil for a 15 or 20 seconds.

    Don’t pour it in right away, sautee a bit so it gets softened and absorbed by the oil.

  263. Geoff
    Posted August 3rd, 2008 at 3:13 pm | # |

    Hi Maangchi, There is a Korean restaurant very near my house that specializes in tofu stews. This recipe is just as good as their’s, plus now I can make it myself and put what I want into it!

    Question: The pepper flakes seem to have a lot of texture in my stew. Does a rolling boil help with this or should I just boil for longer. (or is that how it’s supposed to be?)

    Also, in the video, you add 2 T of fish sauce. You list it in the ingredients on your blog but forgot the step in the written instructions. Should be between steps 10 and 11.

    Next I’ll make the tofu stew and mixed vegetables (I think my wife will like it). yum! thanks :P

  264. Maangchi New York City My profile page joined 8/08
    Posted July 31st, 2008 at 7:30 am | # |

    Anna,
    This is for 2 people. Good luck with your soon du bu jjigae making!

  265. Anna
    Posted July 31st, 2008 at 2:29 am | # |

    Hi Maangchi,
    How many people will this feed? I am having a couple of people over for dinner and was thinking about making this for them – my first time cooking a Korean dish ever.

  266. Maangchi New York City My profile page joined 8/08
    Posted July 24th, 2008 at 1:59 pm | # |

    marcin,
    Mine is an earthen ware that 5 cups of amount can be filled. Thanks,

  267. Marcin
    Posted July 24th, 2008 at 12:01 pm | # |

    Hi Maangchi,
    I live in Poland and absolutely love your cooking videos. I’m a huge fan of korean food. I recently bought earthenware pots, but it seems they are smaller than the ones you are using. Could you tell me how big is yours? how many cups of water it needs to be filled?
    Thank you, and greetings from Warsaw, Poland.

  268. Maangchi New York City My profile page joined 8/08
    Posted July 18th, 2008 at 5:20 pm | # |

    luci,
    Good luck with your first time korean cooking!

  269. luci
    Posted July 18th, 2008 at 4:55 pm | # |

    Thanks for the video! I’ll try making this for my family to try. It’ll be my first Korean dish.

  270. Maangchi New York City My profile page joined 8/08
    Posted July 3rd, 2008 at 7:46 pm | # |

    JMY
    That’s a very good idea of not using hot pepper flakes for those who can’t tolerate spicy food. : )
    Adding clams is another wonderful idea. Let me know how it goes!
    Thanks

  271. Jen
    Posted July 1st, 2008 at 10:43 pm | # |

    Hi Maangchi,

    Your site and cooking videos are the best.

    I do have a question- here in Honolulu, some korean restaurants have a “white” soon du bu jigae (i.e., there’s no pepper, so it isn’t hot) which usually has clams in it– which is better for people who can’t tolerate spicy food (not me, but you get the idea). Could I make this by following your recipe but omitting the pepper and adding the clams? Or is it a totally separate sort of dish (if it is, how would I approximate it)?

    Thanks in advance… JMY

  272. Maangchi New York City My profile page joined 8/08
    Posted June 14th, 2008 at 10:17 pm | # |

    Hi, Anonymous,
    Dried kelp (dashima: 다시마) is different from dried seaweed(kim: 김). You can’t use seaweed to make stock. Check out my ingredient blog please. Thanks, feel free to ask me questions anytime. I understand how you feel.

  273. Anonymous
    Posted June 13th, 2008 at 11:51 am | # |

    hi, maangchi,

    i really like your recipes. i was wondering if there is any difference between dried kelp and dried seaweed? can i use dried seaweed for the stock or not? thanks. keep up the good work.

  274. Maangchi New York City My profile page joined 8/08
    Posted May 30th, 2008 at 11:26 pm | # |

    Hi, Anonymous,
    The reason I put the dried anchovies is to make delicious stock. If you use just water, I’m sure the soon du bu jji gae will not be tasty. You can replace dried anchovies with clams and shrimp etc..for the same reason though.
    Thanks for your question

  275. Anonymous
    Posted May 30th, 2008 at 2:44 pm | # |

    can we make this without the anchovies?

  276. Maangchi New York City My profile page joined 8/08
    Posted April 13th, 2008 at 10:39 am | # |

    Cub,
    I agree with your idea of using leftover from the stock. I sometimes eat the leftover kelp and even soaked anchovies which is a source of calcium intake. : )
    However, when I don’t feel like eating it, I just simply discard them. Of course I never get rid of leftover stock.

  277. CUB
    Posted April 13th, 2008 at 10:16 am | # |

    Thanks Maangchi,
    Soon Du Bu Jjigae is my favorite dish! What do you do with the leftover stock–with the kelp, garlic, onion, and anchovies in it? It seems like a waste to discard it. I added some chopped kelp from the stock to the Jjigae just before serving. And it turned out nicely. Any suggestions appreciated.

  278. Maangchi New York City My profile page joined 8/08
    Posted April 9th, 2008 at 9:39 pm | # |

    Anonymous,
    Thanks, galbi jjim (beef ribs dish)
    is already included in the list of my upcoming cooking videos.

  279. Anonymous
    Posted April 9th, 2008 at 9:11 pm | # |

    Your recipes are soooo delicious!! The kimchi and soon dubu recipes were easy to follow, looked beautiful, and tasted great. Thank you so much!

    PS. Do you have a recipe for kalbi jjim? Thanks again!

  280. Maangchi New York City My profile page joined 8/08
    Posted April 7th, 2008 at 7:47 pm | # |

    Hi,cub,
    wow ! You have made so many korean dishes! : ) Thanks!

  281. CUB
    Posted April 7th, 2008 at 5:47 pm | # |

    Thank you so much Maangchi! I tried the Soon Du Bu Jjigae, Oi Sobagi, Miyuk Guk, and Deon Jang Chigae recipes and they are all so delicious that I can’t believe I made them! Now I am addicted to Korean cooking:) You are the best and keep up the good work.

  282. Anonymous
    Posted April 2nd, 2008 at 6:00 pm | # |

    Thank you!

    ruth

  283. Maangchi New York City My profile page joined 8/08
    Posted April 1st, 2008 at 11:50 pm | # |

    happy ruth,
    yeah, I know while you are making the stock it smells fishy, but it’s normal. No problem! You are doing a great job! : )

  284. Anonymous
    Posted April 1st, 2008 at 11:17 pm | # |

    Thank you, Maangchi, for this recipe. I tried a seafood tofu hotpot dish in the Korean restaurant and love the very delicious soup. I have been wondering what ingredients they used. Now I know the secret!! and immediately rushed off to get the anchovies and kelp. I really, and still couldn’t believe just this small amount of anchovies and kelp made such delicious stock. I am soooo happy now as my noodle soup will no longer be awful again!! Just one thing, the stock smells very fishy. I bought the same anchovies and kelp you pictured but not the same brand. Is the fishy smell normal? The soup doesn’t taste as fishy, but just wonder. Thanks again!!

    happy ruth

  285. Maangchi New York City My profile page joined 8/08
    Posted March 28th, 2008 at 7:08 am | # |

    Lina,
    As you know, you can put a hot pot(ceramic pot, earthernware) on the stove directly. After using it, keep it in your cupboard or anywhere. There is nothing special care for it. : ) Cute,

  286. Lina
    Posted March 28th, 2008 at 6:34 am | # |

    I love it! I just used your recipe but also made a beef stock as the base and it was fantastic! Thanks so much. Would you also mind sometime explaining how to care for a hot pot? I’ve had one and never really knew how to use it until I saw your videos. Things like that, and the pictures of ingredients really help those of us who are totally clueless like myself. :)

  287. Maangchi New York City My profile page joined 8/08
    Posted March 22nd, 2008 at 12:33 pm | # |

    Lina,
    Oh, Soon du bu is your favorite korean side dish? Cool! If you follow this recipe exactly, I’m sure you will be happy about the taste.

  288. Maangchi New York City My profile page joined 8/08
    Posted March 22nd, 2008 at 12:29 pm | # |

    Rose,
    I will make the video for the cucumber side dish some day. Meanwhile I’m giving you the recipe. It’s too easy! : )

    Prepare for 1 English cucmuber (large size)

    1. Slice it into thinly about 0.5 cm thick
    2. In a bowl, mix these ingredients: 2 TBS soy sauce, 1/2 ts of sugar, 1 TBS of hot pepper flakes, 2 cloves of Crushed garlic, 1 chopped green onion,and 1 TBS of sesame oil and 1/2 TBS of toastedsesame seeds
    3.Add the sliced cucmuber into “2” and mix it with a spoon.

    Let me know how it goes later.

  289. rose
    Posted March 22nd, 2008 at 11:53 am | # |

    I would like the recipes for Korean cucumbers, made as a side dish.They are sliced and sesmae oil and hot pepper paste is also added but I do not have the complete recipe.Also the bean sprouts that are marinated with the sesame oil I would also like that recipe.Thank You Rose

  290. Lina
    Posted March 22nd, 2008 at 11:08 am | # |

    Thanks for posting this recipe! This is my all-time favorite Korean dish, and I’m excited to try this version of it. I’m off to the market to get the ingredients now…

  291. Maangchi New York City My profile page joined 8/08
    Posted March 19th, 2008 at 4:22 pm | # |

    Lillian,
    Yes, it’s soon du bu!

  292. Lillian
    Posted March 19th, 2008 at 4:19 pm | # |

    Oh–haha! I just realized this is the dish I saw in the restaurant last night (which I mentioned in my last comment). Now I know the name, so I can order it. Mmm I can’t wait!

  293. Maangchi New York City My profile page joined 8/08
    Posted March 16th, 2008 at 7:15 pm | # |

    Hi,from Hoju,
    I’m glad to hear about your successful soondubu making.

  294. Anonymous
    Posted March 16th, 2008 at 6:05 pm | # |

    Hi Maangchi,

    I tried cooking soon dubu after watching your videos. However, I did not have frozen seafood on hand, instead I cooked with fresh fish and prawns and thanks to you showing how to make the stock, The soon dubu turned out very delicious. I will try some of your other dishes when I have time.

    regards,
    Martha from Hoju.

  295. Maangchi New York City My profile page joined 8/08
    Posted March 2nd, 2008 at 12:06 am | # |

    Hi, Allegic to shellfish,
    I’m glad to know you made good soon du bu jjigae! You can eat the kelp after boiling. This time I threw it away because I did not feel like eating. : )

  296. Maangchi New York City My profile page joined 8/08
    Posted March 2nd, 2008 at 12:02 am | # |

    Hi, Deborah,
    I don’t think an earthen ware pot is essential.

    Did he stir fry hot pepper flakes with vegetable oil (olive oil), beef strips, and chopped mushrooms? After stir frying those ingredients with oil, then pour in 2 cups of stock.

    I hope his next soon du bu is successful.

    Thank you for your question.

  297. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted March 1st, 2008 at 11:44 pm | # |

    hi maangchi!

    i have a question about soon dubu. my friend (who happens to be korean..) attempted to make it on his own. unfortunately, he was not quite successful and we weren’t sure what he did wrong. what do you think is the importance of the earthen ware bowl/pot? he used a regular pot. he indicated that there was a lot of red pepper flakes sitting at the bottom of his stew.

    thanks!
    deborah

  298. Anonymous
    Posted March 1st, 2008 at 11:14 pm | # |

    Hello Maangchi,

    I made this today and it was really good! I didn’t add the seafood thou because I am allergic to shellfish. but it was still tasty. I have a question about the kelp. Do you throw away the kelp after you made the stock or can you eat it?

  299. Maangchi New York City My profile page joined 8/08
    Posted February 29th, 2008 at 12:39 am | # |

    Hi, James,
    I sure agree with you.
    Let me know when you make it later and take a photo of it if you can.
    Thanks as always,

  300. james
    Posted February 28th, 2008 at 11:47 pm | # |

    Hi Maangchi!
    I ate soon du bu jjigae for the first time tonight at a Korean food court. It was nice but I thought it needed something. When I find 다시마 I will follow your recipe to the T!

  301. Maangchi New York City My profile page joined 8/08
    Posted February 28th, 2008 at 2:26 pm | # |

    Hi, Old man good eater,
    funny id name! Yes, old man should eat good food.

    The knife I am using is from Henkels. By the way, a knife has nothing to do with your cooking skill. : )

    If you have difficulty finding the frozen seafood, I recommend using 3 mussels, 5 medium size shrimp, and 3 oysters. As long as the stock is delicious, I’m sure it will be good.

  302. Maangchi New York City My profile page joined 8/08
    Posted February 28th, 2008 at 2:19 pm | # |

    Hi, Chuck,
    I think you can get it at a korean grocery store. It costs less than $ 10.00. Thanks!

  303. Chuck
    Posted February 28th, 2008 at 2:01 pm | # |

    Hi Maanchi,

    Your videos and explanation are lovely.
    Where can I purchase the clay pot to make jji gae?

  304. Old Man Good Eater
    Posted February 28th, 2008 at 1:52 pm | # |

    Two questions, please, from a Korean food addict devoted to your podcasts and website! I cannot find frozen assorted or mixed seafood in my local Korean markets. Please suggest an assortment of frozen or fresh seafood I might buy individually packed for the Soon du bu. (I am in Ft. Lauderdale, Florida area.) Also, please tell us, if you will, what brand and model of “magic” knife you always use that is so wonderfully sharp!

  305. Maangchi New York City My profile page joined 8/08
    Posted February 27th, 2008 at 8:29 pm | # |

    Hi,Anonymous,
    Here is my answer regarding your question
    1. There are so many different kinds of seaplants and kelp is one of them. To make stock, we use “Kelp”(“daa si ma” in korean)
    2. Hot pepper flakes are more coarse than hot pepper powder. For the recipe I showed in the videos, you can use either hot pepper powder or hot pepper flakes. no difference.

    • Girlieannyen
      Posted July 11th, 2009 at 11:46 am | # |

      how bout if i use hot pepper paste instead of hot pepper powder or hot pepper flakes??? Is it gonna b the same??

  306. Anonymous
    Posted February 26th, 2008 at 8:49 pm | # |

    Hi Maanchi,

    1. Is the kelp the same as seaplant? Or seaplant can substitute kelp in this dish?
    2. What’s the hot pepper flakes (very very thin) used for?
    3. Can we use hot pepper powder to make hot spicy fried squid? because I thought some retaurant use the powder instead of hot pepper flakes.

    Thank you so much for your answer!

  307. Maangchi New York City My profile page joined 8/08
    Posted February 26th, 2008 at 7:59 pm | # |

    Hi,rovingbubs,
    I added the frozen shrimp directly to the stew, and I rinsed one cup of the mixed frozen seafood in running water before using.

  308. rovingbubs
    Posted February 26th, 2008 at 3:33 pm | # |

    hi maangchi,

    thank you for posting soon du bu. the mixed seafood and shrimp that you added, are those frozen and added directly to the stew?

    thanks again.

  309. Maangchi New York City My profile page joined 8/08
    Posted February 26th, 2008 at 7:20 am | # |

    Thank you anonymous,
    I’m glad that this dish is your favorite dish. I hope you make it soon.

  310. Maangchi New York City My profile page joined 8/08
    Posted February 26th, 2008 at 7:19 am | # |

    Hi,confused,
    I’m going to post all pictures of korean ingredients that I have used for my cooking videos in my blog soon. I usually use “Tae Yang Cho” hot pepper flakes.

  311. Anonymous
    Posted February 26th, 2008 at 2:31 am | # |

    One hundreds thank yous to Maangchi, too:)

    This dish is one of most favouristest korean foods, and Maanchi has helped us to enjoy it at home!

  312. Anonymous
    Posted February 26th, 2008 at 12:38 am | # |

    I’m confused with which pepper flakes to buy. Can you post a picture of what type of hot pepper flakes you used for this soup? Thanks.

  313. Maangchi New York City My profile page joined 8/08
    Posted February 25th, 2008 at 11:21 pm | # |

    Liz,
    For soon du bu jji gae, you will have to use hot pepper flakes. No hot pepper paste.
    If you can’t find bigger size of dried anchovies, just use any dried anchovies, but recommend using 1 cup of dried anchovies.

  314. Maangchi New York City My profile page joined 8/08
    Posted February 25th, 2008 at 11:17 pm | # |

    Hi, Sandy
    Sooner or later, you will become an expert in Korean cooking! : )

  315. Sandy
    Posted February 25th, 2008 at 7:30 pm | # |

    Oh thank you, thank you, one hundred thank yous. I can’t wait to try this recipe out! I’ve tried several others from your website and they’ve all turned out delicious.

  316. Anonymous
    Posted February 25th, 2008 at 6:19 pm | # |

    Hi Maanchi,

    I think your cooking videos are the best in YouTube!

  317. Anonymous
    Posted February 25th, 2008 at 5:29 pm | # |

    This is my favorite food on a cold day. I used to eat this frequently in the winter on 34th or 32nd St. in Manhattan. I don’t live in an area where Korean restaurants are common anymore, so no more Korean food for lunch everyday. Thank you for making the effort to show people how to make this wonderful cuisine at home. You are doing a good service to the internet!

  318. Liz
    Posted February 25th, 2008 at 2:31 pm | # |

    Hi Maangchi,

    Where can I find hot pepper flakes? Is it the same as using hot pepper paste? Also, korean market sells anchovies for stock and anchovies for pan frying but the anchovies for stock are quite large!! They dont look the same size as the ones you use…


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