Cant Be Korean Soon To Be Soup A Play On Sundubu Soup Recipes

CAN'T BE KOREAN SOON TO BE SOUP (A PLAY ON SUNDUBU SOUP)

Can't Be Korean Soon to Be Soup (A Play on Sundubu Soup) image

I love Korean sundubu jjigae or suundubu chigae soup. I love it so much that I can eat it practically everyday with different combination of ingredients I have on hand as long as there is some silken or regular tofu (can't use firm Chinese style tofu for this). It is normally made with sliced pork and clams along with soft tofu, garlic, kimchi, green onion, kochugaru or kochukaru (Korean style crushed red pepper powder). This is not an authentic version - it is a very mild tasting without the added sliced pork or clams. You can certainly make this vegetarian and not add meatballs or egg on top, but I like to add whatever I have available in my refrigerator or freezer, such as meat balls, spinach, zucchini, etc to the soup. This soup really needs the Korean crushed red chili pepper powder known as kochugaru/kochukaru, but if you cannot locate it, you can certainly crush either Korean, Japanese or Thai red chili peppers in a pinch. I have added a picture of the bag of Korean kochugaru/kochukaru I use for making this soup in one of my photos. This is such a mild version of sundubu that almost anyone can eat it and you don't have to be a Korean to enjoy. I normally use some Japanese dashi or dashida (Korean beef version) to this, but to make it more compatible for vegetarians, I omitted. Normally jjigae and Japanese nabe soups are cooked in earthen pots on top of the burner. But, you can certainly use a small pot large enough to hold the ingredients with a lid.

Provided by Rinshinomori

Categories Clear Soup

Time 20m

Yield 1 serving(s)

Number Of Ingredients 15

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)

Steps:

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.

Nutrition Facts : Calories 336.9, Fat 18.2, SaturatedFat 2.6, Sodium 1796.1, Carbohydrate 28.2, Fiber 7.1, Sugar 10.2, Protein 20.5

KOREAN BEAN PASTE SOUP (CHIGAE)

Korean Bean Paste Soup (Chigae) image

We love this soup at Korean Restaurants! It is hot and spicy and so fast to make. It's best served with rice and kimchi.

Provided by Mika G.

Categories Korean

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups water
3 tablespoons korean fermented bean paste (Denjang)
1 tablespoon garlic, minced
1/2 tablespoon dashi, granules
1/2 tablespoon korean hot pepper paste (Gochujang)
1 zucchini, cubed
1 potato, peeled and cubed
1/4 lb fresh mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, cubed

Steps:

In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
Stir in tofu and cook until tofu has expanded and vegetables are tender.
Best served with rice and kimchi.

Nutrition Facts : Calories 121.6, Fat 3.5, SaturatedFat 0.5, Sodium 23, Carbohydrate 16.5, Fiber 2.6, Sugar 4, Protein 8.6

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