Korean recipes:
Soondubu jjigae (soft tofu stew)
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.
* Tips:
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,
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…
February 25th, 2008 at 2:31 pmThis 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!
February 25th, 2008 at 5:29 pmHi Maanchi,
I think your cooking videos are the best in YouTube!
February 25th, 2008 at 6:19 pmOh 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.
February 25th, 2008 at 7:30 pmHi, Sandy
February 25th, 2008 at 11:17 pmSooner or later, you will become an expert in Korean cooking! : )
Liz,
February 25th, 2008 at 11:21 pmFor 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.
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.
February 26th, 2008 at 12:38 amOne 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!
February 26th, 2008 at 2:31 amHi,confused,
February 26th, 2008 at 7:19 amI’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.
Thank you anonymous,
February 26th, 2008 at 7:20 amI’m glad that this dish is your favorite dish. I hope you make it soon.
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.
February 26th, 2008 at 3:33 pmHi,rovingbubs,
February 26th, 2008 at 7:59 pmI added the frozen shrimp directly to the stew, and I rinsed one cup of the mixed frozen seafood in running water before using.
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!
February 26th, 2008 at 8:49 pmHi,Anonymous,
February 27th, 2008 at 8:29 pmHere 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.
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!
February 28th, 2008 at 1:52 pmHi Maanchi,
Your videos and explanation are lovely.
February 28th, 2008 at 2:01 pmWhere can I purchase the clay pot to make jji gae?
Hi, Chuck,
February 28th, 2008 at 2:19 pmI think you can get it at a korean grocery store. It costs less than $ 10.00. Thanks!
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.
February 28th, 2008 at 2:26 pmHi Maangchi!
February 28th, 2008 at 11:47 pmI 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, James,
February 29th, 2008 at 12:39 amI sure agree with you.
Let me know when you make it later and take a photo of it if you can.
Thanks as always,
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?
March 1st, 2008 at 11:14 pmhi 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!
March 1st, 2008 at 11:44 pmdeborah
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.
March 2nd, 2008 at 12:02 amHi, Allegic to shellfish,
March 2nd, 2008 at 12:06 amI’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 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,
March 16th, 2008 at 6:05 pmMartha from Hoju.
Hi,from Hoju,
March 16th, 2008 at 7:15 pmI’m glad to hear about your successful soondubu making.
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!
March 19th, 2008 at 4:19 pmLillian,
March 19th, 2008 at 4:22 pmYes, it’s soon du bu!
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…
March 22nd, 2008 at 11:08 amI 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
March 22nd, 2008 at 11:53 amRose,
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.
March 22nd, 2008 at 12:29 pmLina,
March 22nd, 2008 at 12:33 pmOh, 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.
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. :)
March 28th, 2008 at 6:34 amLina,
March 28th, 2008 at 7:08 amAs 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,
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
April 1st, 2008 at 11:17 pmhappy ruth,
April 1st, 2008 at 11:50 pmyeah, 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!
ruth
April 2nd, 2008 at 6:00 pmThank 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.
April 7th, 2008 at 5:47 pmHi,cub,
April 7th, 2008 at 7:47 pmwow ! You have made so many korean dishes! : ) Thanks!
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!
April 9th, 2008 at 9:11 pmAnonymous,
April 9th, 2008 at 9:39 pmThanks, galbi jjim (beef ribs dish)
is already included in the list of my upcoming cooking videos.
Thanks Maangchi,
April 13th, 2008 at 10:16 amSoon 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.
Cub,
April 13th, 2008 at 10:39 amI 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.
can we make this without the anchovies?
May 30th, 2008 at 2:44 pmHi, Anonymous,
May 30th, 2008 at 11:26 pmThe 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
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.
June 13th, 2008 at 11:51 amHi, Anonymous,
June 14th, 2008 at 10:17 pmDried 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,
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
July 1st, 2008 at 10:43 pmJMY
July 3rd, 2008 at 7:46 pmThat’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
Thanks for the video! I’ll try making this for my family to try. It’ll be my first Korean dish.
July 18th, 2008 at 4:55 pmluci,
July 18th, 2008 at 5:20 pmGood luck with your first time korean cooking!
Hi Maangchi,
July 24th, 2008 at 12:01 pmI 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.
marcin,
July 24th, 2008 at 1:59 pmMine is an earthen ware that 5 cups of amount can be filled. Thanks,
Hi Maangchi,
July 31st, 2008 at 2:29 amHow 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.
Anna,
July 31st, 2008 at 7:30 amThis is for 2 people. Good luck with your soon du bu jjigae making!
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
August 3rd, 2008 at 3:13 pmGeoff
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.
August 3rd, 2008 at 4:30 pmI 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
August 3rd, 2008 at 5:29 pmrose,
August 4th, 2008 at 6:58 amyes, 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.
[...] Soon du bu jjigae (soft tofu stew) [...]
August 10th, 2008 at 12:34 amHi 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?
August 16th, 2008 at 2:44 amJeniffer,
August 16th, 2008 at 7:06 amIf you can’t find dried anchovies, why don’t you use beef broth or chicken broth?
Thanks I’m going to try those, I will let you know how it turns out!
August 16th, 2008 at 3:37 pmJennifer,
August 16th, 2008 at 8:31 pmSure, let me know how it turns out.
annyeong maangchi!
August 17th, 2008 at 11:10 pmi 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!
dona,
August 18th, 2008 at 5:49 amoh, if you can’t get kelp, just skip it, then.
how much chicken broth or beef broth do you recommend if substituing this for dried anchovies?
August 18th, 2008 at 2:28 pmanonymous,
August 18th, 2008 at 4:36 pmI 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.
Is the kelp a very inportant part of the dish..I couldnt find any. Is kelp like seaweed?
August 22nd, 2008 at 11:50 amMaly,
August 23rd, 2008 at 6:24 amyes, 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.
Hi Maangchi,
August 28th, 2008 at 7:18 amI 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!!
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?
August 28th, 2008 at 7:25 amThank you.
Emily,
August 28th, 2008 at 8:55 amUse soy sauce or salt then. Thank you for your nice comment.
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.
August 30th, 2008 at 11:35 amcloud, ct
cloud,
August 30th, 2008 at 11:43 amCongratulation on your successful cooking!
haha, you finished eating all snacks you bought while driving!
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!
September 3rd, 2008 at 11:54 pmJodi,
September 4th, 2008 at 5:16 am“I just about drooled all over my computer”
Haha, you are so funny!
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!
September 7th, 2008 at 5:38 pmJIN,
September 7th, 2008 at 7:04 pmThank you very much for your update.
“soondae” (Korean style blood sausage)! I can’t handle blood. ooh!~ : )
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?
September 13th, 2008 at 3:36 pmps. do you have that bean sprouse side dish listed?
Thank you!!!
WinLovesRain,
September 13th, 2008 at 6:56 pmYes, 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/recipes/kimchi-chigae-kong-na-mool
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?
September 13th, 2008 at 8:56 pmNick,
September 13th, 2008 at 10:50 pmYes, I do. I don’t like budae jjigae, but many people have requested the stew. I will post it someday, thanks
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!
September 17th, 2008 at 6:51 pmJoce,
September 17th, 2008 at 7:29 pmUse 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.
can you make this without the anchovies?
September 19th, 2008 at 7:55 pmmichelle,
September 20th, 2008 at 6:35 amYes, I can make it without using dried anchovies, but it will not be tasty.
Your videos are amazing!!
September 21st, 2008 at 12:17 pmI 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?
JINI
September 21st, 2008 at 12:35 pmSome 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!
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!
September 22nd, 2008 at 4:13 amthank you so much!!! i hope to learn more and more from your recipes!!!
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
October 13th, 2008 at 7:28 amJini and rona,
October 13th, 2008 at 4:49 pmThank you for updating your successful Korean cooking!
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!
October 16th, 2008 at 5:54 pmnina,
October 17th, 2008 at 7:38 amThank you for your update.
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
October 27th, 2008 at 11:33 amHi Maangchi,
I love Tofu soup.I live Near Korea Town in Hollywood.
October 30th, 2008 at 6:10 pmSo 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.
Jessica,
Yes, you can skip the seafood, but put more meat then.
Lee,
October 30th, 2008 at 10:58 pmYes, 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.
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!!!
November 8th, 2008 at 12:38 pmJudy,
November 8th, 2008 at 10:21 pmyayeee! “It’s about time!” : )
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!!!!
November 10th, 2008 at 12:35 amdeborah
deborah,
November 10th, 2008 at 7:35 amCongratulation on your successful soondubu jjigae making!
Earthenware heats up slowly and cools slowly. I never preheat it , but if you want, why not?
Hi Maangchi!
How do you pull out the intestine of the anchovies?? You just pull off the head? Thank you for your help!!
November 14th, 2008 at 10:38 amAlso, 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! ^^
November 14th, 2008 at 2:29 pmGin,
November 14th, 2008 at 5:54 pmcheck out my doenjangjjigae video. I’m showing how to remove it. http://www.maangchi.com/recipes/tofu-stew-doenjang-chigae
I am going to make the Tofu Stew tonight—very excited~
November 17th, 2008 at 1:22 pmHowever 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!
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?
November 17th, 2008 at 3:00 pmChi,
I understand you!
tofueater,
November 17th, 2008 at 9:36 pmI would use fish sauce. : )
DELICIOUS, people, this tofu stew is absolutely delicious!
November 18th, 2008 at 10:19 amMy 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.
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.
November 18th, 2008 at 12:12 pmChi,
November 18th, 2008 at 6:11 pmhoho, I’m so glad to hear that!
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.
November 27th, 2008 at 4:26 amPortugalbear,
November 27th, 2008 at 11:36 amSooner or later, you will make the most delicious soondubu jjigae. :)
Made it again last weekend per husband’s request. This time I used dried shrimp and the flavor was flawless.
December 9th, 2008 at 2:49 pmHi 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!
December 12th, 2008 at 3:47 amoh 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 =)
December 12th, 2008 at 3:49 amsorry what i meant was frozen cooked shrimp
December 12th, 2008 at 3:52 amis 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)
December 13th, 2008 at 6:41 pmChi,
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,
December 13th, 2008 at 8:14 pmyeah, skip the hot pepper flakes then.
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
December 15th, 2008 at 10:01 pmsueet,
December 17th, 2008 at 12:14 amoh, your soondubu jjigae looks awesome to me! Congratulation!
[...] the flavors were there, and even Mr. K thought it was good! Get my adapted recipe here, or go to Maangchi’s site and watch the [...]
December 17th, 2008 at 11:33 amthis 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!!!
December 18th, 2008 at 9:06 pmthank you.
Jaime,
December 18th, 2008 at 11:49 pmoh, Thank you very much!
Hi maangchi
December 21st, 2008 at 8:44 pmIt 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.
kristine,
December 21st, 2008 at 9:03 pmIt 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, : )
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.
December 22nd, 2008 at 12:14 amdougv,
December 22nd, 2008 at 9:08 amI hope your friends love your oisobagi (cucumber kimchi)! thanks!