Hi guys!
Today I’m finally sharing Korean Spicy Silken Tofu Soup, Soondubu Jjigae!
I’ve receive so many requests from you guys for this recipe. So here it is~! 😀
You can definitely make without spiciness, just omit the Guchugaru, Korean red pepper flakes. Also you can make it with any type of protein you would like, such as pork, chicken, shrimp, clam, oyster and more!
To make vegetarian version, omit protein and replace anchovy with 1 Tbs. soy sauce. 🙂
Hope you guys give this recipe a try one day!
PrintBeef Kimchi Silken Tofu Soup (Soondubu Jjigae)
- Total Time: 30 mins
- Yield: 1 to 2 1x
Description
Ingredients
Scale
- 1 Tbs. Gochugaru(Korean red pepper flakes)
- 1 Tbs. sesame oil2 cloves garlic, chopped
- 1/4 of yellow or white onion, small diced (approximately 1/4 cup)
- 2 green onions, divided white and green part, chopped
- 3 fillets of anchovy in olive oil
- 4 oz. beef chuck, cut into 1/2-inch cubes
- 1/2 cup fermented kimchi, chopped
- 1 1/4 cup beef stock or Korean ultimate stock
- 1 tsp. salt
- 11 oz. silken tofu
- 1 egg
- Salt and pepper to taste
Instructions
- In a Korean clay pot (Ttukbaegi) or thick bottom pot, combine gochugaru, sesame oil, garlic, onion, white part of green onion and anchovy. Place over medium low heat stove and let it infuse their flavor for about 5 to 7 minutes. Stir occasionally.
- When oil starts bubbling and anchovy melted into oil, increase heat to high; stir in beef and cook for 3 to 5 minutes and add kimchi. Stir everything together and cook until kimchi is soften, about 3 minutes.
- Pour beef stock and add salt to season. Bring it to hard boil.
- Add silken tofu carefully and break down tofu a little, not too much. Bring it to hard boil and let them boiling for 2 to 3 minute so all the flavor will be combine together.
- Sprinkle chopped green part of green onion and crack 1 egg middle of soup. Sprinkle some salt and pepper on top of egg to taste. Let it keep boiling for 1 minutes and serve immediately. In Korea we always serve silken tofu soup while it’s boiling with a bowl of rice and other Korean side dishes, banchan. Enjoy!
- Prep Time: 5 mins
- Cook Time: 25 mins
11 comments
Where do you buy anchovy my fillet in olive oil? I only see dry ones?
I have the same problem unable to find the anchovy fillet in olive oil! 🙁
Can I omit anchovy fillets n substitute w anchovy stock?
I found the anchovies in olive oil at wholefoods by the tuna.
I made this last night and it was so delicious! The anchovies give such a rich umami flavor! I found my anchovies on Amazon!
Can you use dry anchovy? If so, how?
Instead of using dry anchovies, just godhead and add 1 to 2 Tbsp fish sauce!
Can I use chicken stock instead of beef stock? If so, can I still use beef as the protein or switch to chicken as well?
I don’t have Asian fish sauce so instead of the anchovies can I use Worcestershire sauce? Still 1-2 Tbsp?
Thank you!!!!
Can you use regular firm tofu? Not silken tofu? Thank you!
We highly recommend you use the silken tofu instead of firm since the texture of the silken tofu is the signature, however, if you are limited to only firm, go ahead and use firm tofu
I have the silliest question! Actually my second, so my daughters Asian boyfriend took her to our local H-mart, which is an hour away, and he got the only hot pot they had and I think it’s like larger then the large hot pot you have a link for but I’m not sure… so my question is did u cook it in the medium one that is like taller and only 6.89? Because this one he got me is like almost 11 from inside handle to handle… Urgh! I just want it to be as bad ass as yours! 🤤🙏🤭😬🥰🥰🥰