Recipe By susi EM
Rating
Published Apr 4th
Prep 5m Cook 15m Additional - Ready In 20m
Servings 2 servings Calories 242

This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It’s very versatile. Small pieces of meat or seafood can be added. It’s thick and great in the winter and can be made very mild or very spicy. I’ve seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.

Recipe Ingredients

  • 1 teaspoon vegetable oil
  • 1 teaspoon Korean chile powder
  • 2 tablespoons ground beef
  • 1 tablespoon Korean soy bean paste (doenjang)
  • 1 cup water
  • salt and pepper to taste
  • 1 (12 ounce) package Korean soon tofu or soft tofu, drained and sliced
  • 1 egg
  • 1 teaspoon sesame seeds
  • 1 green onion, chopped

Cooking Directions

  1. 1 Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

Nutrition Facts

  • Calories 242
  • Carbohydrate 7 g
  • Cholesterol 99.4 mg
  • Fat 16.5 g
  • Fiber 2.3 g
  • Protein 20 g
  • Saturated Fat 3.2 g
  • Sodium 415.1 mg
  • Sugar 1.1 g

Reviews

  1. Easy fast and flavorful with or without meat. Made it vegetarian and it was really great. I served with rice on the side!
  2. This was the first time I succeeded in making soon dubu jigae. It is the Korean soy bean paste that brings this together. I've been making it without the soybean paste and the soup was never as tasty as this. I didn't have ground beef but while frying the chilli powder I crumbled up some - Read more ...
  3. I thought it was good but the tofu was the best part!
  4. Made this soup for my aunts as they were trying out a new diet and this recipe fit within the guidelines. The bonus was they love all Asian cuisines! I used ground venison instead of beef and black sesame seeds as they were what I had on hand. I also replaced the water with beef - Read more ...
  5. this is a good basic recipe for soon du bu but i just made some changes to make it more authentic :) first, its all about the broth! I bought dried anchovies (take out the intestine/gut whatever) into a pot with water the garlic, onion, shitake mushrooms and dried kelp! Bring up to a boil - Read more ...
  6. This recipe was very tasty! I did add a bit more ground beef probably double or triple I just eyeballed it but it was definitely more than 2 tbsp.
  7. I made this as per directions. The only change I initially made was to use black bean paste instead of soybean paste and didn't add the egg. Initially I found this recipe to be as watery as soup and almost tasteless (sorry!) so then I began doctoring. I added mixed canned beans potato carrot and - Read more ...
  8. Don't omit the most important ingredient! in korea this is fermented soybean paste stew and it is wonderfully tasty.
  9. Great soup! I have been searching on how to make this soup. Thank you Susie! I just added extra shitake mushrooms.
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