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!
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!!
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.
Is the kelp a very inportant part of the dish..I couldnt find any. Is kelp like seaweed?
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.
how much chicken broth or beef broth do you recommend if substituing this for dried anchovies?
dona,
oh, if you can’t get kelp, just skip it, then.
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!
Jennifer,
Sure, let me know how it turns out.
Thanks I’m going to try those, I will let you know how it turns out!
Jeniffer,
If you can’t find dried anchovies, why don’t you use beef broth or chicken broth?
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?
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.
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
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.
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
Anna,
This is for 2 people. Good luck with your soon du bu jjigae making!
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.
marcin,
Mine is an earthen ware that 5 cups of amount can be filled. Thanks,
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.
luci,
Good luck with your first time korean cooking!
Thanks for the video! I’ll try making this for my family to try. It’ll be my first Korean dish.
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
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
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.
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.
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
can we make this without the anchovies?
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.
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.
Anonymous,
Thanks, galbi jjim (beef ribs dish)
is already included in the list of my upcoming cooking videos.
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!
Hi,cub,
wow ! You have made so many korean dishes! : ) Thanks!
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.
Thank you!
ruth
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! : )
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
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,
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. :)
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.
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.
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…