Sundubu: the quick video version!
Spicy Korean Tofu Stew (Sundubu)Hey everyone! I just finished making a video showing how to make one of my favorite Korean dishes: Sundubu! It’s a spicy tofu stew that’s super easy to make. Check it out, and share if you like it! 😀
Posted by KimchiChick on Monday, June 13, 2016
This is my favorite wintertime stew. My sister used to make it for us when we were kids. I knew it was Sundubu (sounds like soon-doo-boo) season when it started to get cold and dark outside. She would make one big pot of bubbling, steamy, red stew and we would dunk our spoons in and share it until the very last drop. It’s perfectly warm, smokey, and spicy.
9 simple ingredients to make Spicy Tofu Stew
I always thought the broth was magical, like it would cure any cold and give me He-Man strength. I later learned that the magic is in the dashi. Dashi is created from kombu (kelp) and bonito (dried tuna) flakes. A lot of Korean and Japanese soup stock is made from this combination. It’s the dashi that creates the rich, salty depth to this stew! Dashi, you are da shi-t!
tofu bathing in seasonings
It’s definitely possible to make the dashi from scratch, but it is now sold in a powdered seasoning packet called hondashi! It’s quick, easy, and just as tasty. You can easily get some Hon Dashi Bonito Soup Stock online if you don’t have an asian market nearby. As kids, my sister would make this dish in an earthenware pot directly on the stove. The tofu continued to simmer and the broth bubbled even while we ate it. I find this is the best way to make, serve, and slurp this dish. I was lucky to get one as a gift and you can treat yourself to the exact same Korean Stone Bowl (Dolsot) earthenware online.
smashed tofu ready for a sundubu bath
My sister was born with a chef’s hat so I was lucky to be on the receiving end of it as a kid. This is her own Sundubu recipe made with tofu and seafood. I choose to substitute the seafood with mushrooms and it’s just as good. Either way, it’s the perfect one pot meal to have on a cold, winter day.
Last but not least, always serve this stew with a side of rice. I like to heap spoonfuls of stew on top of my rice and mix it all together. That way the rice soaks in all the goodness and each bite has a little bit of everything. That’s my favorite way to eat it! As always, if you try this recipe, please comment and share it with me on instagram at thekimchichick so I can see it too!
Sundubu is best eaten on top a heaping pile of rice!
- 1 tofu package
- 2 cups sliced mushrooms (or bag of frozen seafood mix)
- 3 Tbsp hondashi
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1-2 Tbsp gochugaru red pepper flakes (to desired spiciness - I use 2 Tbsp)
- 2 cloves garlic finely chopped
- 1 egg
- chopped scallions for garnish
- Pour water (24 oz) into earthenware pot and bring to a boil
- While water is boiling, take tofu and wrap it in a towel. Place heavy pan or cast iron skillet over towel to remove excess water from tofu. Let it sit for 10-15 minutes
- When water starts to boil, add 1 Tbsp hondashi and mushrooms (or frozen seafood mix)
- In separate bowl mix tofu with 2 Tbsp hondashi, soy sauce, sesame oil, gochugaru, garlic
- Add all ingredients into boiling pot
- cook on medium heat for 15 minutes
- Crack egg directly into pot and turn off heat (this will continue to cook)
- Garnish with green onions and serve with rice!
Your sundubu looks amazing and better than mine ever did! Plan on trying your version with the mushrooms! Thanks for sharing!
Thanks to you sis! I love your recipe…it’s super easy and yummy. I will be making a lot of this over the next few months 🙂
What about adding chicken?? I recently had this in Japan and want to recreate it so badly!
sure! why not!? I think any protein works in this dish perfectly 🙂
what kind of pot could i use?
Hi Myhgail! You can really use any kind of sauce pan or soup pot. I just like the Korean (Dolsot) earthenware bowls because it retains heat and keeps the soup really hot. You can find the exact same pot at amazon. http://amzn.to/22ehFmq
Amazing, I would love to see you on Youtube :3
Thanks Emma 😀 I wasn’t even thinking of going to Youtube, but now I’ll reconsider. Really means a lot! Thanks again!!
What kind of tofu soft or firm?
Hi May,
I prefer to use firm and then I squeeze excess water out of it. I just like the extra bite. But, I also know many others who like softer tofu so they use prefer the soft type. If you go this route, then dry it as much as you can with a paper towel. I wouldn’t place it under a heavy pot….that would just make a big mess 🙂
Quick question, the hondashi amount is correct? Three tablespoons seems much for the amount of water?
Hey Vlad, yes the Hondashi amount is correct. I add 2 Tbsp to the tofu mixture and then an extra 1 Tbsp directly to season the water. I’ve made it this way many times over and enjoy the taste. But, if you find it too salty then certainly you can use less. Hope that helps!
Wow, I’ve never considered smashing the tofu before adding it to the pot. I also prefer firm tofu but picked up “light firm” during my last grocery trip. I love the crumbled bits in the stew from my local Korean restaurant, and I’m hoping the smashing step will give me similar results. Genius!
Hi, Holly! So glad to meet a fellow firm tofu lover. Yes, I find it’s so much easier to smash the tofu with all of the ingredients before adding it to the broth because it combines all of the flavors together! I hope you enjoy this stew as much as I do!