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!
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.