Mild Sundubu Tang (Soft Tofu Soup) with Crushed Tofu
A light and mild 1-serving soup dish made by briefly simmering crushed tofu in anchovy broth and serving it with seasoned sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a simple soup made by lightly simmering hand-crushed regular tofu in anchovy broth. It is not irritating and tastes nutty and rich, making it great for breakfast or an easy late-night meal. Enjoy it by spooning the spicy seasoned soy sauce over the finished soup to your taste.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tofu1 block, 300 g
- Anchovy broth2/3 cup
- White part of large green onion (daepa)
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
Seasoning sauce
- Regular soy sauce (jin-ganjang)3 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tsp
- Toasted sesame seeds1 tsp
- Toasted sesame oila little
- If you do not like spicy food, you can prepare just the large green onion (daepa) and mince it.
Steps
Rinse 1 block of tofu (300g) under running water.
Drain off the excess water roughly, place it in a bowl, and crush it by hand.
Finely mince the white part of large green onion (daepa), Cheongyang chili pepper (hot green chili), and red chili pepper for the sauce.
If you do not like spicy food, you can prepare just the large green onion (daepa) and mince it.
Add the sauce ingredients along with the minced large green onion and chili peppers, then mix well.
This sauce is also delicious with janchi guksu (banquet noodles) or namul bibimbap.
Add the anchovy broth to an earthenware pot or saucepan sized for 1 to 2 servings, and once it comes to a rolling boil,
add the crushed tofu and let it bubble briefly to finish.
Could there be a soup simpler and easier than this?
When you spoon the sauce over it while it is warm,
you get the clean, savory flavor of sundubu tang.
Ppunwife's tips
- It tastes much better when you boil it in an earthenware pot so you can eat it piping hot until the very end.
- This sauce is also delicious with janchi guksu (banquet noodles) or namul bibimbap.
FAQ
What should I do if I cannot eat spicy food well?
When making the sauce, you can simply leave out the chili peppers and use only minced large green onion (daepa).
Is there anything to keep in mind when boiling the tofu?
Add the crushed tofu once the anchovy broth is at a rolling boil, and simply let it bubble for a brief moment.
Can I use leftover sauce in other dishes?
It pairs very well when served with janchi guksu (banquet noodles) or mixed into namul bibimbap.
Can I use actual soft tofu (sundubu) instead of regular tofu? AI-generated
Generally, you can also use soft tofu (sundubu) and cook it the same way for a tender, smooth bowl.
