So my first attempt at sundubu (Korean soft tofu stew) was sort of a failure because it wasn’t spicy enough. But this time, I decided to use 고춧가루 (red chili pepper powder) instead of 고추장 (the paste version), and I must say, the flakes are definitely more potent than the paste. Success!
1 tube 순두부 (Korean soft tofu stew)
2 tablespoons 고춧가루 (red chili pepper powder)
Sesame or vegetable oil (but my preference is always sesame for taste!)
Anchovy stock (again, I don’t really know how much should go in but I guesstimate…)
3 cups water
5 cloves minced garlic
Assorted chopped vegetables – this time, I used my go-to zucchini, green onion, and enoki mushrooms
100g of cubed beef or pork
Optional: rice, egg, and earthenware bowl (for better taste)
1. In a large pot, pour vegetable oil and cook the meat and garlic on high heat for a few minutes.
2. Throw in the 고춧가루 as well as the zucchini and green onion and cook for an additional five minutes.
3. Add 3 cups of water and anchovy stock and let it boil.
4. If you want to serve in a stone bowl for better taste, transfer everything in the pot to the earthenware bowl.
5. Add the 순두부, slowly scooping out of the tight plastic container. It’s easy to break, so I would suggest gently cutting it somewhere towards the end and scooping it out that way. Also throw in the enoki mushrooms at this time. Cook for about 5-10 minutes and you’re done!
Sundubu is also often served with raw egg and rice upon eating, so feel free to eat it the way you want it!
By the way, a most excellent blog post about the necessary ingredients for a Korean kitchen. This list is like the Bible for Korean cooking…