Soondubu (Sundubu)
Tofu Stew


  • tofu (soft bean curd) (3 cups, or 700 grams)
  • water (1 to 1.5 cups, or 230-350 grams)
  • shucked clams (half a cup, or 115 grams)
  • kimchi (half a cup, or 115 grams)
  • 1-2 green onions
  • red pepper powder (1 tablespoon)
  • chopped garlic (1 to 1.5 teaspoons)
  • black pepper to taste

Optional Ingredients:

  • beef or pork (half a cup, or 115 grams)
  • pickled shrimp to taste


  1. Cut the kimchi, pork, and green onions into bite-size pieces (traditionally the green onion is cut into long, diagonal slices but this can make it more difficult to eat - your call).
  2. (optional step) Convert the red pepper powder into red pepper oil by putting approximately 3 tablespoons of oil into a pan, adding the red pepper powder, and frying until the oil turns red. Use this red pepper oil in place of the powder in the main dish.
  3. Fry the pork (beef) with the garlic and red pepper powder/oil.
  4. Add the pork/beef, garlic, red pepper, and kimchi to the water.
  5. Bring the water to a boil.
  6. Once the kimchi is soft and ready to eat, add the tofu.
  7. Bring back to a boil and add the clams and green onions.
  8. Once the clams have shrunk, turn off the flame and add the pickled shrimp and black powder to taste.



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