Soondubu (Korean Tofu Stew) Recipe


  • 10 dried anchovies
  • 4 cups of water
  • ½ medium yellow onion, finely sliced
  • 3 cloves garlic, finely chopped
  • 1-inch piece of ginger root, peeled
  • 6 dried shiitake mushrooms
  • ½ cup kimchi, store bought or homemade
  • + 7 more ingredients
    • 2 tablespoons sesame oil, plus more for garnish
    • 2 tablespoons soy sauce
    • 2 tablespoons fish sauce
    • 3 tablespoons gochujang (Korean chili paste)
    • 1 finely chopped scallion, plus more for garnish
    • 1 box silken tofu, cut into large cubes
    • 1 egg (optional)

DIRECTIONS For the stock: Place anchovies in a mesh tea strainer ball or tie in a cheesecloth. Bring water to a boil in a large pot with anchovies, onion, garlic, ginger and mushrooms, boil for 15 minutes, then simmer for 20, skimming the surface occasionally. Remove anchovies and ginger an...

View full recipe at SpringPad


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