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Sundubu

A heartwarming bowl of Sundubu, featuring silky tofu in a rich, spicy broth, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon vegetable oil
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon gochugaru Korean red pepper flakes
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 package 14 oz silken tofu, cut into cubes
  • 1 cup mushrooms sliced (shiitake or button)
  • 2 green onions chopped (for garnish)
  • 1 egg optional, for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
  3. Add the gochugaru and stir for about a minute.
  4. Pour in the vegetable broth and soy sauce, stirring to combine.
  5. Gently add the silken tofu and sliced mushrooms to the pot.
  6. Let the soup simmer for about 5-7 minutes.
  7. Before serving, add the sesame oil for extra flavor.
  8. Serve hot, garnished with chopped green onions and optionally an egg.

Notes

Feel free to adjust the spice level with gochugaru to suit your taste preferences.