Sunday, February 5, 2017

Wendell's Soft Tofu Stew

I'm very partial to soups and this one was very tasty.  Wendell got the recipe from here


  • 1 package (11 ounces) soondubu, 순두부 (extra soft/silken tofu)
  • 2 ounces beef or pork (rib eye, sirloin, pork loin, or pork belly)
  • 1/3 cup thinly sliced kimchi
  • 1 scallion, finely chopped
  • 1 teaspoon red chili pepper flakes (gochugaru)- add more for a spicier stew
  • 1 teaspoon sesame oil (use a little more if using more gochugaru)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon saewujeot, 새우젓 (salted shrimp) or salt
  • pinch black pepper
  • 1 cup anchovy broth* (or other broth or water)
  • 2 to 3 tablespoons juice from kimchi
  • 1 egg (optional)

  • 1
    Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat. 
  • 2
    Stir-fry until the meat is almost cooked and the kimchi is soft, 3 - 4 minutes. 
  • 3
    Pour in the broth (or water) and juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum. 
  • 4
    Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew while it’s still boiling hot.

    *For anchovy broth, boil about 5 or 6 medium dry anchovies and 1 3-inch square dried kelp in 2 cups of water for 10 minutes.


Susan said...

I love Korean soups!

K and S said...

sounds good!

jalna said...

Me too, Susan!

It was very tasty, Kat.

Leslie's pics said...

uuuuuuu I love tofu soup!!

Kay said...

Tell Wendell I made more of his fruitcake yesterday to bring to Art's sister's place.

Honolulu Aunty said...

What's the black stuff in the soup? Kombu? Did Wendell use anchovy broth or beef or chicken broth? Looks ono. And kinda easy.