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 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
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…
Lillian,
Yes, it’s soon du bu!
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!
Hi,from Hoju,
I’m glad to hear about your successful soondubu making.
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.
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. : )
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.
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
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?
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,
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!
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.
Hi, Chuck,
I think you can get it at a korean grocery store. It costs less than $ 10.00. Thanks!
Hi Maanchi,
Your videos and explanation are lovely.
Where can I purchase the clay pot to make jji gae?
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!
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.
how bout if i use hot pepper paste instead of hot pepper powder or hot pepper flakes??? Is it gonna b the same??
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!
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.
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.
Thank you anonymous,
I’m glad that this dish is your favorite dish. I hope you make it soon.
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.
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!
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.
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.
Hi, Sandy
Sooner or later, you will become an expert in Korean cooking! : )
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.
Hi Maanchi,
I think your cooking videos are the best in YouTube!
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!
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…