Soondubu: Korean Spicy Soft Tofu with Pork

soft tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu maintains creaminess while being lower in calories.

kimchi

🥗Healthier: fermented vegetables

💰Cheaper: pickled cabbage

Fermented vegetables provide similar probiotic benefits.

gochugaru

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Paprika offers color and mild heat as a substitute.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium and customizable.

Prepare all vegetables by chopping them and cutting the pork into small pieces.

In a pan, add the kimchi and diced pork, then add gochugaru, sesame oil, and minced garlic.

Saute the mixture for about 3 to 4 minutes until the pork is cooked through.

Add chicken broth and fish sauce to the pan, stir, and bring to a boil. Cook for another 3 to 4 minutes.

Once the soup is bubbling, add the chopped mushrooms, zucchini, and serrano peppers. Season with salt and black pepper.

Let the mixture cook for another 3 to 4 minutes until the vegetables have softened.

Break the soft tofu into smaller chunks and add it to the soup, cooking for an additional 3 to 4 minutes.

Turn off the heat and serve the stew in an earthenware bowl. If desired, add an egg to the hot stew and mix it in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens