Spicy and Hearty Sundubu Kalguksu
A Satisfying Meal: Spicy Sundubu Kalguksu (Soft Tofu Noodle Soup)
Craving both soft tofu and hearty kalguksu? This recipe combines both into one incredibly satisfying and delicious meal. Perfect for a comforting, flavorful dish that warms you from the inside out. The savory broth, enhanced by kimchi and seafood, is truly exceptional.
Main Ingredients- 1 packet Sundubu (soft tofu, approx. 350g)
- 150g fresh Kalguksu noodles
- 100g well-fermented Kimchi (finely chopped)
- 70g shrimp meat (peeled and deveined)
- 1 large Egg
- 1 Green chili pepper (sliced diagonally)
- 1 Red chili pepper (sliced diagonally)
Seasoning & Broth Ingredients- 2 Tbsp minced Onion
- 1 tsp Kelp powder (or 1 piece of dried kelp, 5x5cm)
- 1 Tbsp Fish sauce (or Korean soup soy sauce)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 tsp minced Garlic
- 1 Tbsp Sesame oil (perilla oil)
- 4-5 cups Water (approx. 800ml – 1000ml)
- 2 Tbsp minced Onion
- 1 tsp Kelp powder (or 1 piece of dried kelp, 5x5cm)
- 1 Tbsp Fish sauce (or Korean soup soy sauce)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 tsp minced Garlic
- 1 Tbsp Sesame oil (perilla oil)
- 4-5 cups Water (approx. 800ml – 1000ml)
Cooking Instructions
Step 1
Heat 1 Tbsp of sesame oil in a ttukbaegi (earthenware pot) over medium heat. Add the minced onion and sauté for 1-2 minutes until translucent to release its aroma. Then, add the chopped kimchi and minced garlic. Stir-fry for another 3-4 minutes until the kimchi softens and becomes fragrant. Be mindful of the heat to prevent burning.
Step 2
Pour 4-5 cups (approx. 800ml – 1000ml) of water into the pot with the sautéed kimchi and bring to a boil over high heat. Once boiling, add about half of the sundubu (approx. 175g) by scooping it in large pieces. Let it simmer over high heat for 3-5 minutes to allow the kimchi flavor to infuse into the broth.
Step 3
Meanwhile, bring a separate pot of water to a boil. Add the fresh kalguksu noodles (150g) and cook for 5-7 minutes, or according to package directions, stirring occasionally to prevent sticking. Once cooked, rinse the noodles under cold water to remove excess starch and drain well.
Step 4
Once the broth in the ttukbaegi has developed a good flavor, add the cooked kalguksu noodles. Add the shrimp meat (70g) and kelp powder (1 tsp). Stir well. Taste the broth and adjust seasoning with salt or 1 Tbsp of fish sauce if needed. (Fish sauce adds a nice umami depth.)
Step 5
When the soup begins to boil again, gently add the remaining sundubu (approx. 175g) by scooping large pieces and arranging them in a circle on top of the noodles. Crack the egg into the center and garnish with the sliced green and red chili peppers. This completes your spicy and hearty Sundubu Kalguksu! Simmer for a short while until the egg is cooked, then serve and enjoy.
