Cant Be Korean Soon To Be Soup A Play On Sundubu Soup Recipes

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)

Steps:

• Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
• Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
• Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
• Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

CAN'T BE KOREAN SOON TO BE SOUP (A PLAY ON SUNDUBU SOUP)

Steps:

• Heat a earthen bowl, nabe or small pot over medium heat.
• Add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. Add sliced shiitake mushrooms and stir for additional minute.
• Add sugar, salt, black pepper, green onion, water, tofu, meatballs, and spinach. Cook until boiling. Reduce heat to simmer and continue to cook for 15-18 minutes.
• Drop an egg on top and cover the bowl with a lid. Continue to cook until egg is done to your liking.
• Sprinkle sesame seeds on top and serve.

KOREAN BEAN PASTE SOUP (CHIGAE)

Steps:

• In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
• Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
• Stir in tofu and cook until tofu has expanded and vegetables are tender.
• Best served with rice and kimchi.