Sundubu Jjigae (Soft Tofu Soup) Version 2

Alternate Spellings: Soon dubu, soondubu, sun dubu, sun tofu, suntofu, soontubu, soon tubu, suntubu, sun tubu, jigae, chigae, chige, jeegay, cheegay

순두부찌개

A very popular “hot pot” soup which is most often served boiling in a stone bowl at Korean restaraunts.

Servings: 4

Ingredients

2

tablespoons

fine ground chili pepper

12

each

small clams (littleneck)

12

each

small shrimp

4

each

cloves garlic

2

package

순두부 sundubu

8

each

표고버섯pyogo beoseot (shiitake mushrooms)

8

ounces

팽이버섯 paengi beoseot (enoki mushrooms)

8

each

느타리버섯 neutari beoseot (oyster mushrooms)

1

tablespoon

vegetable oil

2

each

spring/green onion

1

tablespoon

medium ground chili pepper

1/2

teaspoon

Salt

1

teaspoon

Soy sauce

1/4

teaspoon

fresh ground black pepper

1

teaspoon

Sesame oil

1

teaspoon

doenjang (soy bean paste)

4


cups

broth

Broth

4

ounces

Dried kelp

8

each

dried anchovies

3

each

cloves garlic

1/4

each

onion

4

cups

water

Procedure

Preparation

Clams:

Scrub clam shells with a soft brush under cold running water.

Soak in lightly salted cold water for 1/2 hour.

Mushrooms:

——————————

Enoki

Split the mushrooms apart into small bunches of two or three stems.

Rinse well in cold water.

Oyster

Rinse well in cold water.

Shiitake

Rinse well in cold water.

——————————

Broth:

Roughly chop the onion.

Slice the garlic into thirds from top to bottom.

Place dried anchovies and kelp in a pan and slowly toast over low heat.

Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.

Simmer for 5 minutes.

Strain the broth and discard solids.

Green Onion

Cut on a diagonal in 1 1/2 inch lengths.

Garlic:

Slice the garlic cloves into thirds from top to bottom.

Cook:

Place an equal amount of green onion, pepper, and sesame oil in each serving bowl.

Mix both types of ground chili pepper with the vegetable oil.

Lightly oil the bottom of a cooking pot.

Heat the pot over medium heat.

Add the ground chili pepper and the garlic, and stir for about one minute.

Add the clams and stir for another minute.

Add broth, shrimp, doenjang, and suntubu, and bring to a slow simmer, simmer for about two minutes.

Add mushrooms, soy sauce, salt and simmer another minute or two.

Remove from heat and spoon into serving bowls.

Serve with steamed white rice and banchan.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (22.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

291.26

Calories From Fat (30%)

87.39

Calories From Protein (37%)

109.11

Calories From Carbohydrates (33%)

94.76

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 9.56g

15%

Saturated Fat 1.1g

6%

Monounsaturated Fat 3.37g

Polyunsaturated Fat 3.51g

Trans Fatty Acids 0.01g

Cholesterol 22.28mg

7%

Sodium 603.2mg

25%

Potassium 958.5mg

27%

Total Carbohydrates 23.18g

8%

Fiber 4.18g

17%

Sugar 4.5g

Net Carbohydrates 19g

Protein 29.25g

59%

Vitamin A 398.1IU

8%

Vitamin C 18.27mg

30%

Calcium 162.4mg

16%

Iron 13.7mg

76%

Vitamin E 0.99mg

10%

Vitamin D 0IU

0%

Thiamin 0.37mg

25%

Riboflavin 0.52mg

31%

Niacin 7.21mg

36%

Vitamin B6 0.3mg

15%

Folate 116.49mcg

29%

Vitamin B12 32.88mcg

548%

Pantothenic Acid 2.76mg

28%

Vitamin K 48.09mcg

60%

Phosphorus 421mg

42%

Magnesium 114.37mg

29%

Zinc 3.47mg

23%

Copper 1.11mg

56%

Manganese 0.68mg

34%

Selenium 33.32mcg

48%

Alcohol 0g

Caffeine 0mg

Water 563.17g

0%

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