This past week I picked up the ingredients to make my own
Soon Do Bu and today was da day to try it out. I kinda followed this recipe from the
Korean Cuisine blog.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCg8685SszLBTNyh-6Tr_4NR2vWNHXBv5xT9IWFRUqyzNq4l0Q8txKimKxnd7XV0gFxGSyXBBV2Q6WEwA_csgGiag6KAOWqxW1K-_dz9FXXXvpIgZ60-noP1w_FAbNNe-WzpU-wyUoC4/s800/IMG_6516.jpg)
The recipe calls for dried anchovies and dashima to make your broth, but co-worker Julie gave me some of the same in a powdered version that she made herself. I threw it in 6 cups of water and boiled.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijApge-TvlQHe0aB8cVof5aQQtVl5iLVHRF9fTDAn_GS4B4mq2PThv_GPWOBwKffW56EJlWWMGmQAr8LIJozsazB0V0WTzUOu74wlcoI6vKNw1i7xAYcYBWmQQ0Sg77HM-El2HiJkRcRA/s800/IMG_6510.jpg)
In a separate frying pan I fried 3 T red pepper in about 1/2 cup of sesame oil until bubbling. Then I took it off the heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1gosnrg-VF4YemXdembPcQbOFJ2C_Q7L2B5SRX5zxuhXXW555nJmYHJ_pFFLCgDtWXoASJ8w3OchDlZWSqX5JAFqVfGpbzkh5RWtum0yKRSioqa6aNt7a6TpE9Gz68ehsTe4Tk2Xr3k/s800/IMG_6513.jpg)
In yet another pot a sauteed some garlic and sesame oil and then threw in about a pound of ground pork. Then I threw in 1 1/2 cups of kim chee, some kim chee juice and some onions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSN8kIlzqDfcph0S-32HX_1tKVexUJgFFrSWe2SSkhz_VlKtVA7Vfr4zY6H9QKpW6pgUgpsMz9tLcohkWGhhVBD7X3Tvaans4aOJCtleuytXFU00KuTJ0RanVixKFY9bqfFeaG-y3cyvY/s800/IMG_6528.jpg)
I poured the broth through a strainer then added it and the pepper oil to the ground pork mixture. I only added 2 cups of the broth and half of the oil. The recipe said that the tofu would release a lot of water and it didn't really look like I needed all 6 cups so I figured I'd add more broth later if it needed it. I also didn't want to put in too much of the pepper oil in case it got too spicy. At the end, I never did add the extra in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxGJdX-PEtXdmJQKopPy4Ft3cS8cs02xRDwb_ooQK3VQaheKuZ_ViuXfAuf8kYEVVbRdDeOqQtTDos2cSPGEnJotVoCNluJlAr78LiKhhpoasSmOlWVihmj7hHPMQ1ae_aYjBvbHjTYY/s800/IMG_6533.jpg)
I wasn't sure what "shrimp jut" was. This is the closest thing I could find. When I opened the jar though, I just couldn't bring myself to add the 3 T I figured I needed. It just looked too weird. So I just put in 1 T.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2oc_UpmKVBCxOG0O_pJ1sVFIrRQI9EmPkhCzl8uaRVY3MV-WT0EeyQdRt-dyalmQQ0YAM8mSWI63Gh6lT2CH1AgnZa_jJqw3pBFoHx2BFbqn0wcPNPq66NLFFV18yPRrYP_9QP1BCYM/s800/IMG_6541.jpg)
Finally, I added in the tofu and the shiitake mushrooms.
This is the final product . . . my own Soon Do Bu. The taste was there, and so was the spiciness. I did work up a sweat eating it. I was just small kine disappointed though, 'cause it turned out more soupy than stewy.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG43Yj6Tro8gjgdCWLbOSKiF_-QKFcOiaCGHvqZMAOTT31faittY3I28Vgwrutbp9ceME_tmiAHK-KOLY7mUtCmxG42zm3lNv4Gk6wPWU3Y5bbySkF3tYx0PjQztWCBBQfkCpw7xM2_bQ/s800/IMG_6547.jpg)
5 comments:
Teasing again, SHRIMP!!! Looks very good though.
Hahahaha. Sorry . . . but probably no need. I only put in one small spoonful.
This is something my husband would probably like. He loves kim chee. I couldn't eat it because of course the shrimp and I don't eat spicy. It does look good though, huh.
Looks some ONO! If it tastes half as good as it looks I bet it was great. Any leftovers?
Betty and Erick: It was just okay to me. I think Grandpa liked it though, so there's not much left.
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