As the chilly breeze of fall settles in, I find myself longing for comforting dishes that warm both body and soul. That’s when I rediscovered soondubu, a silky Korean soft tofu stew that’s not only packed with flavor but also incredibly satisfying. Picture this: a bubbling pot filled with a rich anchovy broth, layers of savory pork belly, and vibrant kimchi, all gently hugging luscious tofu. This isn’t just a meal; it’s a cozy hug in a bowl.
The best part? This delightful dish can come together in just 40 minutes, making it a perfect choice for a busy weeknight or a leisurely weekend treat. Whether you’re an experienced home chef or just looking to escape the monotony of takeout, soondubu will tantalize your taste buds and bring a little warmth to your kitchen. Grab your ingredients, and let’s create a steaming pot of joy that will have everyone asking for seconds!
Why is Soondubu a Go-To Comfort Food?
Simplicity: This recipe requires minimal skills, making it accessible for beginners and busy home cooks alike.
Bold Flavors: The rich anchovy broth combines perfectly with spicy Gochugaru and tangy kimchi, creating a deeply satisfying taste.
Nutritious & Satisfying: Packed with protein from the tofu and pork belly, soondubu is a hearty meal option that nourishes while keeping you full.
Versatile: Customize your soondubu by adding more vegetables or proteins to suit your cravings.
Quick Prep & Cook Time: Ready in just 40 minutes, it’s ideal for weeknight meals when you’re short on time.
Crowd-Pleaser: Serve it at your next gathering; everyone will love the cozy, communal vibe of sharing this delicious stew!
Soondubu Ingredients
For the Broth
- Dried anchovies – remove heads and guts for a clean, umami-packed flavor.
- Radish – adds a subtle sweetness and crunch to the broth.
- Dried kelp – infuses the soup with a rich ocean flavor; don’t skip this for the authentic taste.
- Water – the base of your fragrant broth; use filtered water for best results.
For the Stew
- Vegetable oil – helps sauté the ingredients and enhances the flavor profile.
- Chopped onion – brings sweetness and depth to the dish when sautéed.
- Garlic – adds a robust aroma that will fill your kitchen; use fresh for the best impact.
- Chopped green onion – a fresh finish that adds color and a mild onion flavor.
- Gochugaru – Korean hot pepper flakes that give the dish its signature heat.
- Pork belly – provides richness and flavor; feel free to substitute with tofu for a vegetarian version.
- Kimchi – adds tanginess and a wonderful kick; choose your favorite style for a personal touch.
Seasoning
- Salt – enhances all the flavors; adjust to your taste preference.
- Sugar – balances the heat from Gochugaru and acidity from kimchi.
For the Tofu
- Soft tofu – silky and tender, it absorbs flavors beautifully and adds protein; try to cut gently to keep it intact.
For Garnish
- Egg – adds richness when cracked on top just before serving; for a fun twist, try a soft-boiled egg!
- Remaining chopped green onion – sprinkle generously to add a fresh burst of flavor right before serving.
Now that you have everything ready, you’re just one pot away from enjoying this delicious soondubu!
How to Make Soondubu
-
Prepare the Broth: Remove heads and guts from the dried anchovies. Place them in a saucepan with radish slices and dried kelp. Add 4 cups of water. Cook on medium-high heat until boiling, then simmer for 20 minutes. Turn off the heat and strain the broth into a bowl. Set aside.
-
Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the chopped onion, minced garlic, half of the chopped green onion, and Gochugaru. Stir-fry for 1 minute until fragrant and slightly softened.
-
Cook Pork Belly: Add the pork belly slices to the pot. Stir for about 3 minutes, cooking until they are browned and cooked through. Then, add the kimchi, mixing it well with the other ingredients.
-
Combine & Simmer: Pour in the prepared anchovy kelp broth until the pot is about 2/3 full. Cook the soup for 7 minutes to meld the flavors together beautifully.
-
Season & Add Tofu: Stir in salt and sugar, adjusting to taste. Cut the soft tofu into six equal pieces and gently add them to the soup. Crack an egg on top and turn off the heat.
-
Garnish & Serve: Serve immediately, garnished with the remaining chopped green onion for a fresh pop of color and flavor.
Optional: Serve with a side of steamed rice for a complete meal experience.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Soondubu
Fridge: Store leftover soondubu in an airtight container in the refrigerator for up to 3 days. To maintain the texture, it’s best not to freeze once fully assembled.
Freezer: You can freeze the soup base without the tofu and egg. Pour into a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, warm the soondubu gently in a saucepan over medium heat until heated through. For added creaminess, feel free to whisk in an extra egg when reheating.
Serving: If you’ve frozen the broth, add freshly cooked tofu and egg just before serving for the best flavor and texture in your soondubu.
Expert Tips for Soondubu
-
Stock Perfection: Make sure to simmer your anchovy broth long enough to extract maximum flavor, but avoid boiling it vigorously, which can cloud the stock.
-
Custom Heat Level: Adjust the amount of Gochugaru based on your spice tolerance. Start with less, as you can always add more later!
-
Tofu Handling: Gently cut and add soft tofu to ensure it doesn’t break apart too much; you want those lovely silky chunks in your bowl of soondubu.
-
Pork Substitution: For a vegetarian version, replace pork belly with mushrooms or extra tofu for a satisfying alternative that still packs flavor.
-
Serving Suggestion: Serve your soondubu with a side of steamed rice to help balance the heat and soak up every delicious drop of broth.
What to Serve with Soondubu?
There’s nothing quite like the warm embrace of a hearty meal alongside a comforting bowl of stew.
- Steamed Rice: A classic pairing, it absorbs the rich broth and balances the dish’s flavors beautifully.
- Korean Pancakes: Crispy and savory, they offer a delightful textural contrast to the silky tofu in your stew.
- Pickled Vegetables: Fresh and tangy, these help cut through the richness of the soondubu, adding a refreshing taste.
- Spicy Kimchi Fried Rice: Use leftover kimchi to create a satisfying side that echoes the flavors in your soup.
- Sesame Spinach Salad: Earthy and nutty, this salad complements the stew and brings in a crunch that refreshes the palate.
- Soda or Iced Tea: A lightly sweetened drink cools the heat and rounds out the meal, allowing each flavor to shine.
- Mochi Ice Cream: For dessert, these creamy bites add a fun twist and a cool end to your savory feast; sweet and slightly chewy, they contrast wonderfully.
- Korean Beer: A crisp beverage that pairs well with spicy dishes, enhancing the overall dining experience while keeping it light.
Elevate your soondubu meal by playing with these pairs, creating a delightful spread that warms hearts and brings smiles to the table.
Soondubu Variations & Substitutions
Feel free to get creative with your soondubu and make it your own with these delightful variations!
- Vegan Substitute: Swap the pork belly for shiitake mushrooms and use vegetable broth for a plant-based delight.
- Spicy Kick: Add a splash of gochujang (Korean chili paste) for an extra layer of heat and umami flavor in your broth.
- Seafood Surprise: Introduce shrimp or clams for a seafood twist that pairs perfectly with the anchovy base.
- Creamy Coconut: Use coconut milk instead of water for a rich, tropical depth that complements the spices beautifully.
- Additional Veggies: Boost nutrition by adding bok choy or zucchini for extra freshness and texture.
- Tofu Variety: Experiment with silken, firm, or even baked tofu to change up the texture and mouthfeel of your stew.
- Egg Options: For a unique finish, try adding a soft-boiled egg or a poached egg instead of cracking it directly into the soup.
- Herb Infusion: A sprinkle of fresh cilantro or Thai basil right before serving can brighten the flavors and add a lovely herbal aroma.
Explore these delightful ideas, and let your soondubu journey take a delicious twist!
Make Ahead Options
Soondubu is perfect for busy meal prep enthusiasts looking to save time during the week! You can prepare the anchovy broth up to 24 hours in advance. Just follow the broth instructions and refrigerate it in an airtight container. The sautéed aromatics, including the onion, garlic, and Gochugaru, can also be prepped ahead and stored in the fridge for up to 3 days. When you’re ready to enjoy your soondubu, simply reheat the broth, add the sautéed mixture along with the pork belly and kimchi, and simmer for about 7 minutes. Finally, add the tofu and egg as directed, and you’ll have a delicious, comforting soup in no time, just as delightful as if you made it fresh!
Soondubu Recipe FAQs
How do I know if my ingredients are ripe and ready?
Absolutely! When selecting your ingredients, look for bright, firm radishes without any soft spots or blemishes. The dried anchovies should be whole without any off-putting odor. Soft tofu should have a smooth surface and be free of cracks, while kimchi should be tangy but not overly sour—check the smell and appearance!
How should I store leftover soondubu?
Very! Store leftover soondubu in an airtight container in the refrigerator for up to 3 days. To keep it fresh, try to consume it as soon as possible. The tofu may break down in texture over time, so it’s best to enjoy it right after making it!
Can I freeze soondubu?
Absolutely, but with a little twist! You can freeze the soup base without the tofu and egg. Pour into a freezer-safe container or bag, making sure to leave room for expansion, and store for up to 3 months. To enjoy later, simply thaw overnight in the refrigerator before warming it up. Add some freshly cooked tofu and an egg just before serving!
What should I do if my soondubu turns out too spicy?
If you find your soondubu is heating up your taste buds too much, don’t worry! You can balance it by adding a bit more sugar or a splash of coconut milk for creaminess. Adding extra soft tofu can also help mellow the spice level while adding a silky texture to the stew.
Are there any dietary considerations for this recipe?
Definitely! If you or your guests have dietary restrictions, you can customize soondubu easily. For a vegetarian option, replace the pork belly with mushrooms or additional tofu. Always check the kimchi’s ingredients if you’re concerned about allergens—it can sometimes contain fish-based products.
Can my pet share in the soondubu fun?
While we all love to share meals with our pets, it’s best not to share soondubu with them due to the high sodium content and spices. Stick to their regular diet and maybe throw in a plain piece of tofu for a treat!
Soondubu Recipe FAQs
Savory Soondubu: Warm Up with This Comforting Soup
Ingredients
Equipment
Method
- Prepare the Broth: Remove heads and guts from the dried anchovies. Place them in a saucepan with radish slices and dried kelp. Add 4 cups of water. Cook on medium-high heat until boiling, then simmer for 20 minutes. Turn off the heat and strain the broth into a bowl. Set aside.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add chopped onion, minced garlic, half of chopped green onion, and Gochugaru. Stir-fry for 1 minute until fragrant and slightly softened.
- Cook Pork Belly: Add the pork belly slices to the pot. Stir for about 3 minutes, cooking until they are browned and cooked through. Then, add the kimchi, mixing it well with the other ingredients.
- Combine & Simmer: Pour in the prepared anchovy kelp broth until the pot is about 2/3 full. Cook the soup for 7 minutes to meld the flavors together beautifully.
- Season & Add Tofu: Stir in salt and sugar, adjusting to taste. Cut the soft tofu into six equal pieces and gently add them to the soup. Crack an egg on top and turn off the heat.
- Garnish & Serve: Serve immediately, garnished with remaining chopped green onion for a fresh pop of color and flavor.