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.