Can't Be Korean Soon to Be Soup (A Play on Sundubu Soup)
photo by Rinshinomori
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
1
ingredients
- 1 1⁄2 tablespoons korean crushed red chili powder (kochugaru or kochukaru)
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons sesame oil
- 1⁄4 - 1⁄3 cup cabbage kimchii pickle, chopped roughly
- 1⁄2 - 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄4 cup shiitake mushrooms (use either fresh or dry reconstituted) or 1/4 cup button mushroom, sliced
- 4 green onions, sliced diagonally
- 12 ounces silken tofu, roughly cut up (soft tofu)
- 2 cups water
- 1 cup Baby Spinach
- 1 egg (optional)
- 2 -3 meatballs (any kind optional)
- 1 teaspoon sesame seeds (optional)
directions
- Heat a earthen bowl, nabe or small pot over medium heat.
- Add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. Add sliced shiitake mushrooms and stir for additional minute.
- Add sugar, salt, black pepper, green onion, water, tofu, meatballs, and spinach. Cook until boiling. Reduce heat to simmer and continue to cook for 15-18 minutes.
- Drop an egg on top and cover the bowl with a lid. Continue to cook until egg is done to your liking.
- Sprinkle sesame seeds on top and serve.
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Reviews
-
I've had a cold for a couple weeks and I'm feeling hungover after a fun night out. This soup was perfect. I upped the spice, didn't have shitakes on hand so left those out, replaced the spinach with bok choy and put raw enoki mushrooms on top of the soup before serving. Loved the heat, I'll make this again!
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This was really good. I used thin sliced pork instead of meatballs. We don't have the kochugaru so I used some hot pepper powder instead. . One of our favorite restaurants is Tofu House 88 in Atlanta where they specialize in the Sundubu Soup. There's beats this version and any other we have tried, but this recipe is very good.
Tweaks
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I've had a cold for a couple weeks and I'm feeling hungover after a fun night out. This soup was perfect. I upped the spice, didn't have shitakes on hand so left those out, replaced the spinach with bok choy and put raw enoki mushrooms on top of the soup before serving. Loved the heat, I'll make this again!
RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.