Soon dubu is made from very soft, silky tofu, usually in a stone pot (ddook baegi). If you don’t have a stone pot, a metal one will work fine but the presentation won’t be the same. Soon dubu can be made with beef, seafood, kimchi, or really anything you’d like. It can be easily made into a vegetarian dish by using vegetable stock and adding things like Korean zucchini and onions instead of meat or seafood.
- 4 teaspoons chili powder
- 2 garlic cloves, minced
- 2 teaspoons salt
- 2 teaspoons sesame oil
- 9 ounces soft tofu
- 6 clams
- 1 cup Beef Stock
- 4 ounces squid, sliced into about 1-inch pieces
- 6 shrimp
- 2 green onions, cut into about 1-inch lengths
- 1 egg
1. In a small bowl, combine the chili powder, garlic, salt, and sesame oil. Set aside.
2. In a stone pot or other pot, add the tofu, clams, and 1 cup beef stock. Bring to a boil and add squid, shrimp, and seasoning. Let simmer another few minutes until the seafood is cooked. Add the green onions and cook for about another 1 to 2 minutes.
Serve bubbling hot with a raw egg to add to the broth immediately. Serve with rice and kimchi.
This recipe serves 3. Nutritional information does not include Beef Stock. For nutritional information on Beef Stock, please follow the link above.