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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Korean Sundubu Stew Recipe

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This recipe for Korean Sundubu Stew is from The Laroia-Nguyen Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sundubu Paste

1/2 Cup Diced Onion
1/4 Cup Diced Spring Onion
1/4 Cup Minced Pork (Ok to use Minced Beef or Minced Mushroom)
1/2 Cup Gochugaru (Korean chili flakes)
2 Tablespoons Kosher Salt (don't use dining salt)
1.5 Tablespoons Sugar
3 Tablespoons Minced Garlic
3 Tablespoons Soy Sauce
2 Tablespoons Vegetable Oil
1/2 Tablespoon Sesame Oil
Directions:
Directions:
Prep Ingredients for Soondubu Paste
• Before we start stir-frying, we should prep all of the ingredients first. Dice Onion into small pieces (½ Cup). Cut Spring Onion into thin slices (¼ cup). Set aside Minced Pork (¼ cup).

• Then let's measure out the other ingredients: Vegetable Oil (2 Tablespoons) and Sesame Oil (½ Tablespoon) and set aside. Then measure out Minced Garlic (3 Tablespoons), Soy Sauce (3 Tablespoons), Sugar (1.5 Tablespoons), Salt (2 Tablespoons) and Gochugaru (½ Cup)

Make Soondubu Paste
• Take out a wok or large frying pan and place it on medium-high heat. Mix the two oils - Vegetable Oil (2 Tablespoons) & Sesame Oil (½ Tablespoon) - and add it to the frying pan. Once the oil is hot, add in the Spring Onion Slices (¼ cup) and it around.

• Once the spring onion starts sizzling in the oil, add in the Minced Pork (¼ cup). Stir-fry it around and make sure that the pieces don't clump. Then add-in the Diced Onion (½ cup). Stir everything together until the onions start to turn translucent. 

• Now add in the Minced Garlic (3 Tablespoons). Stir that in as well. Next, add-in the Korean Gochugaru Chili Flakes (½ Cup) and stir that in too. The chili flakes will absorb all of the moisture in the pan. Reduce the heat to a medium-low now.

• Now, add in the Sugar (1.5 Tablespoons) and Salt (2 Tablespoons). Mix that in.

• Then add in the Soy Sauce (3 Tablespoons). Give everything a final mix. Turn off the heat.

• Place the paste in a bowl and pan it out. Let it rest for 15 minutes so it can cool off. 

• Then carefully place the paste in a plastic bag. Then place into another Ziploc Bag. 

• Store the paste in the freezer - it will last 4-6 weeks! Share some of the paste with friends or family.

Make Sundubu Stew
• Cut Shiitake Mushroom into thin slices. Cut Spring Onion stalk into thin slices as well.

• Now take out a pot (or Korean ttukbaegi pot). Add in Water (½ Cup) and Sundubu Paste (2 Tablespoons). 

• Place it on a medium-high heat. Once the pot starts to boil, add in the Shiitake Mushroom Slices. Stir-it into the mixture with a spoon. 

• (Optional: If you're including seafood, add the Clams and/or Shrimp now) 

• Next, carefully add in the Silken Tofu (350 grams). Use your spoon and gently break the larger curds into the broth. 

• Then carefully crack an Egg into the stew. Garnish with a small handful of Spring Onion Slices. Garnish with Black Pepper (few cracks).

• Finally, serve with a bowl of hot rice! Bon Appetit!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I love to have this paste in the freezer because its easy to put a meal together. I make the paste without the ground pork. I have replaced the ground pork with texturized vegetable protein and also made it with pureed onion and finely diced onion and no protein added to the paste.
I have used the paste with some honey added as a rub on yam-sweet potato.

 

 

 

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