Ingredients:
- 12 dried anchovies
- 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
- 100 grams of beef, 1 cup of mixed seafood, 3 shrimp
- 2 green onions, 1 green chili pepper
- 2-5 tbs of hot pepper flakes
- olive oil, sesame oil, 2 tubes of soon du bu
- 2 tbs of fish sauce, and 2 eggs
Prepare stock to make tasty Soon du bu:
- 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.
- Set aside the stock and take out the mushrooms and chop them into small pieces.
- Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
- Chop 100 grams of beef and put it into the pot and stir it.
- Add the chopped shiitake mushroom and stir it.
- 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 ! : ) - Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
- Add 1 cup of mixed seafood and 3 shirimp.
- Add 2 tbs of fish sauce.
- 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.
- When it boils, add 2 chopped green onions and 1 green chili pepper.
- Crack eggs and drizzle some sesame oil before serving.
Enjoy it!
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
? ? 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!
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!
wow, now you can make your own homemade soondubu jjigae anytime! Gratz! : )
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 ?
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!
Thanks a lot! Let us know how your soondubu jjigae turns out. Good luck!
I did it! it was amazing!
http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs063.snc4/34499_423095573016_500918016_4654651_255134_n.jpg
a picture of my Soondubu!
awesome! You made it! I will twit twit the photo now!
i was wondering if i don’t like seafood added to the soup what can i replace it with
thank u
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.
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
Hi,Emma,don’t worry.
It’s normal the soft tofu is falling apart. That’s how you make soondubu jjigae.
I’ve always wondered why this soup has to be served in that black heavy bowl. Does it make it tastier or something?
Check this out. The answer is here:
http://www.maangchi.com/kitchenware/earthenware-bowl
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 :)
good news!
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:
yummy soondubu jjigae! You made fantastic soondubu jjigae. Congratulations! (Nampyeon is husband in Korean) : )
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 :)
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 :)
wow, as long as you say yummy!, I believe your soondubu jjigae is tasty.
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!
Homemade chicken stock or a can of chicken stock will be good. Good luck with making delicious soondubu jjigae!
Yum yum! I made this dish twice since I’ve discovered your website. So Tasty!
You must be very busy cooking Korean food these days!
I feel like soondubu jjigae now. : )
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.
Good news! Congratulations on your successful soondubu making! Happy cooking!
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!
You can make your own soondubu jjigae from now on! Congratulations!
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).
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.
Congratulations on your successful Korean cooking Tanisha and Thank you, christyy for the answer.
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!
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!
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.
haha, 5 tbs hot pepper flakes! why not! ; ) Thank you for letting me know about your success in Korean cooking!
maangchi…i cant get kelp..so if i didint use kelp..its soodubu still taste good..or what can i use to subsitute kelp..
skip dried kelp and make good stock with dried anchovies and dried shiitake mushrooms. Your soondubu jjigae will still be delicious!
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?
“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.
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!!
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.
can i use beef instead of seafood? cause im allergic to seafood..
yes, you can. Seafood soondubujjigae is my favorite. Use shrimp, clams, oysters, and mussels.
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
“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. : )
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!
omg, I’m so happy to hear that! Thank you!
can i use gochujang instead of hot pepper flakes? cause i only have gochujang. if yes, how much do i need to put?
Yes, of course you can. I prefer to use hot pepper flakes though.