Recipe by susi EM
"This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic."
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Korean chile powder
Korean soy bean paste (doenjang)
salt and pepper to taste
1 (12 ounce) package
Korean soon tofu or soft tofu, drained and sliced
green onion, chopped
Don't omit the most important ingredient! in korea, this is fermented soybean paste stew, and it is wonderfully tasty.
this is a good basic recipe for soon du bu but i just made some changes to make it more authentic :) first, its all about the broth! I bought dried anchovies (take out the intestine/gut whatever) into a pot with water the garlic, onion, shitake mushrooms and dried kelp! Bring up to a boil for 5 mins on high, then an extra 15-20 mins on low. Then remove the shitake mushrooms and chop them up into small pieces. Then using your clay pot whatever you're using, could be a large sauce pan, with cooking oil, cook the beef with the korean chili powder. Once the beef is almost brown, add the korean fremented chili paste and the shitake mushrooms. Add the broth into the sauce pan (avoid picking up the anchovies, onion, and garlic :) ). Add the soft tofu. Add a teaspoon of fish sauce (or whatever to your liking, this can be omitted) Once it starts boiling, add the crack egg. Add a teaspoon of seseme oil! it gives a great smell and makes the soup a little more tasty!
This was the first time I succeeded in making soon dubu jigae. It is the Korean soy bean paste that brings this together. I've been making it without the soybean paste and the soup was never as tasty as this. I didn't have ground beef but while frying the chilli powder, I crumbled up some dried soup anchovies instead. I added some mixed seafood at the same time I dropped in the soft tofu, along with some chopped jalapeno peppers. It tastes authentic like the ones you purchase from the Korean restaurants. Thank you for the recipe!
Made this soup for my aunts as they were trying out a new diet and this recipe fit within the guidelines. The bonus was they love all Asian cuisines! I used ground venison instead of beef, and black sesame seeds as they were what I had on hand. I also replaced the water with beef broth and I lessened the amount of tofu used as the package I purchased was not 12 oz. My aunts truly enjoyed it; thank you susi EM for posting this easy stew recipe! Next time I may take other reviewers suggestions and add some shittake mushrooms.
Great soup! I have been searching on how to make this soup. Thank you Susie! I just added extra shitake mushrooms.
This recipe was very tasty! I did add a bit more ground beef, probably double or triple, I just eyeballed it but it was definitely more than 2 tbsp.
I made this as per directions. The only change I initially made was to use black bean paste instead of soybean paste and didn't add the egg. Initially I found this recipe to be as watery as soup and almost tasteless (sorry!), so then I began doctoring. I added mixed canned beans, potato, carrot and some taro root, which turned it into a stew. At that point it was edible and not bad, but I still didn't like it enough to make it again.
I thought it was good but the tofu was the best part!
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Soft Tofu Stew (Soon Du Bu Jigae)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 149
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