Soft Tofu and Soybean Paste Stew (Sundubu Doenjang Guk)
Hearty and Flavorful Soft Tofu Soybean Paste Stew
A comforting and deeply savory stew made with silken soft tofu, a rich broth from dried anchovies, and the umami punch of fermented soybean paste (doenjang). This stew is perfect for a satisfying meal.
Main Ingredients
- 1 pack Soft Tofu (Sundubu)
- 1/4 Zucchini or Korean Zucchini
- 1/4 Onion
- 1 Green Chili Pepper
- 1/2 Red Chili Pepper (optional)
- 1/2 Tbsp Minced Garlic
Dried Anchovy Broth Ingredients
- 1 stalk White part of Leek (including root)
- 50g Radish
- 1 sheet Dried Kelp (Kombu, approx. 5x5cm)
- 5 Dried Anchovies (large, de-boned)
- Onion peels or 1/4 Onion
Seasoning
- 2-3 Tbsp Doenjang (Korean fermented soybean paste – adjust to taste)
- 1 stalk White part of Leek (including root)
- 50g Radish
- 1 sheet Dried Kelp (Kombu, approx. 5x5cm)
- 5 Dried Anchovies (large, de-boned)
- Onion peels or 1/4 Onion
Seasoning
- 2-3 Tbsp Doenjang (Korean fermented soybean paste – adjust to taste)
Cooking Instructions
Step 1
First, prepare the rich dried anchovy broth that forms the flavor base of this stew. In a pot, combine 5 cups (approx. 1 liter) of water with the white part of the leek (including the root), radish, dried kelp, dried anchovies, and onion peels (or 1/4 onion). Bring to a boil over high heat, then reduce to medium-low heat and simmer for 10-15 minutes to extract the deep flavors. Remove the kelp immediately after it starts boiling to prevent a bitter taste.
Step 2
While the broth is simmering, prepare the vegetables for the stew. Slice the zucchini into thin half-moon shapes. Thinly slice the onion. Finely slice the green and red chili peppers diagonally for a bit of heat and color. (You can omit the red chili pepper if you don’t have it.)
Step 3
Gently break the soft tofu into large chunks using a spoon or a kitchen knife. It’s best to keep the pieces substantial for a pleasant texture.
Step 4
Once the broth has developed enough flavor, strain out all the solids, leaving only the clear broth. Bring the broth back to a boil, then dissolve the doenjang (soybean paste) through a fine-mesh sieve. Sieving the doenjang ensures a smooth, lump-free stew. Adjust the amount of doenjang according to your preference.
Step 5
When the doenjang broth starts to boil again, add the sliced zucchini first and simmer for 2-3 minutes until slightly tender. Once the zucchini is partially cooked, add the prepared onion, green chili peppers, red chili peppers, and minced garlic. Let it simmer further. Finally, gently add the large chunks of soft tofu and cook briefly until heated through and tender. Avoid overcooking the soft tofu to maintain its delicate texture. Your delicious Sundubu Doenjang Guk is now ready to be enjoyed!
