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Soondubu (Korean Tofu Stew)
4.5 from 18 votes

Soondubu (Korean Tofu Stew)

This authentic Korean Tofu Stew is made with pork belly, kimchi, and soft tofu. Quick and easy, there are only a few simple ingredients. Best served with a bowl of steamed rice.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2 People
Calories: 499 kcal
Course: Soup
Cuisine: Korean

Ingredients

Base Soup - Anchovy Kelp Stock
  • 8 dried anchovies heads and guts removed
  • 5 ounces (150 grams) radish peeled and sliced
  • 1 dried kelp
  • 4 cups water
Tofu Stew
  • 1 tablespoon vegetable oil
  • 1/4 cup onion chopped
  • 2 cloves garlic minced
  • 1 green onion chopped, stalk
  • 2 tablespoons gochugaru Korean hot pepper flakes
  • 1/2 cup pork belly cut into small pieces, slices
  • 1/2 cup kimchi chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 package tofu soft
  • 1 egg

Instructions

ANCHOVY KELP STOCK
    Cup of Yum
  1. Remove the heads and guts from the dried anchovies and place them in a saucepan along with the radish slices and dried kelp.
  2. Add four cups of water to the saucepan and cook on medium-high heat, covered, until it begins to boil. Reduce the heat to medium-low and simmer for an additional 20 minutes. Turn off the heat, remove the solids, and strain the broth into a bowl. Set aside.
COOK THE TOFU STEW
  1. Heat one tablespoon of oil in a large pot over medium-high heat. Add the onion, garlic, half of the chopped green onion, and Gochugaru (Korean hot pepper flakes). Stir-fry for 1 minute, or until aromatic.
  2. Add the pork belly slices and continue stirring for 3 minutes, or until the meat is cooked through. Add the kimchi and stir well with a spatula. Pour in the anchovy kelp stock until the pot is about 2/3 full. Cook the soup for 7 minutes.
  3. Add salt and sugar to the soup and stir well. Cut the tofu into six equal portions and add them to the soup, stirring gently. Crack an egg on top of the soup and turn off the heat. Serve the Soondubu immediately, garnished with the remaining chopped green onion.

Notes

  • Recipe adapted from: Maangchi

Nutrition Information

Calories 499kcal (25%) Carbohydrates 14g (5%) Protein 23g (46%) Fat 40g (62%) Saturated Fat 13g (65%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 17g (85%) Trans Fat 0.01g (1%) Cholesterol 134mg (45%) Sodium 1564mg (65%) Potassium 625mg (13%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 2598IU (52%) Vitamin C 14mg (16%) Calcium 247mg (25%) Iron 5mg (28%)

Nutrition Facts

Serving: 2 People

Amount Per Serving

Calories 499

% Daily Value*

Calories 499kcal 25%
Carbohydrates 14g 5%
Protein 23g 46%
Fat 40g 62%
Saturated Fat 13g 65%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 17g 85%
Trans Fat 0.01g 1%
Cholesterol 134mg 45%
Sodium 1564mg 65%
Potassium 625mg 13%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 2598IU 52%
Vitamin C 14mg 16%
Calcium 247mg 25%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.