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I stumbled upon this beef soondubu stew recipe during my travels in Korea, and it's become a staple in my kitchen ever since. Rich, spicy, and incredibly comforting, this hearty soup hits all the right spots on a chilly evening. Don't let the ingredient list intimidate you – it's surprisingly simple to whip up. Trust me, once you've tasted soft tofu swimming in a flavorful broth alongside tender beef, you'll be hooked. Let's dive into making this Korean comfort food classic together!
Ingredients for Beef Soondubu Stew
- Beef: Adds rich flavor and protein to the stew, creating a hearty and satisfying dish with a meaty texture.
- Soft tofu: Provides a creamy and silky texture to the stew, absorbing the flavors of the broth and seasonings well.
- Beef broth: Infuses the stew with a deep umami flavor, enhancing the overall taste and richness of the dish.
- Gochujang: Adds a spicy kick and depth of flavor to the stew, giving it a traditional Korean taste.
- Soy sauce: Enhances the savory profile of the stew, adding a salty and slightly sweet taste to the dish.
- Sesame oil: Imparts a nutty aroma and flavor to the stew, elevating the overall taste with its unique essence.
- Sugar: Balances out the spiciness and saltiness in the stew, adding a touch of sweetness to harmonize the flavors.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste profile with its savory notes.
- Onion: Adds a subtle sweetness and depth of flavor to the stew, complementing the other ingredients in the dish.
- Green onion: Provides a fresh and mild onion flavor to the stew, adding a pop of color and freshness to the dish.
- Egg: Creates a silky and creamy texture in the stew, enriching the broth and adding a velvety finish to the dish.
Read more: Bulgarian Beef Stew
Essential Tools for Making This Stew
- Knife: Essential for slicing the beef thinly and chopping the garlic, onion, and green onion.
- Pot: Used for cooking the stew and simmering the ingredients together.
- Wooden spoon: Ideal for stirring the stew and ensuring all ingredients are well combined.
- Measuring cup: Necessary for accurately measuring the liquids like beef broth and water for the stew.
Beef Soondubu Stew Recipe
A delicious and hearty Korean stew made with beef and soft tofu.
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Equipment
- Pot
- Stove
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb beef, thinly sliced
- 1 package soft tofu
- 2 cups beef broth
- 1 cup water
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 green onion, chopped
- 1 egg
- Salt and pepper to taste
Read more: Texas Beef Stew
Instructions:
- Heat sesame oil in a pot over medium heat. Add garlic and onion, sauté until fragrant.
- Add beef and cook until browned.
- Stir in gochujang, soy sauce, and sugar. Cook for another 2 minutes.
- Pour in beef broth and water. Bring to a boil.
- Add tofu and reduce heat to simmer for 10 minutes.
- Crack an egg into the stew and let it cook for another 5 minutes.
- Season with salt and pepper to taste. Garnish with green onion before serving.
Notes:
Enjoy this hearty and spicy Korean stew with a bowl of steamed rice.
Nutrition value:
Calories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Jewish Beef Stew
Tips for Making Beef Soondubu Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed but do not add the egg.
- Let it cool completely, then store in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew, crack an egg into it, and cook until the egg is done to your liking.
Freezing Instructions
- Prepare the stew without adding the egg.
- Allow it to cool down completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator and reheat in a pot on the stove. Crack an egg into the stew and cook until the egg is cooked through.
Beef soondubu stew is a traditional Korean dish that is believed to have originated from the Korean War when American soldiers shared their rations of Spam and canned beans with locals, inspiring the creation of this flavorful stew.
Common Questions About This Beef Stew Recipe
FAQ:
Can I use a different type of meat instead of beef in this recipe?
Yes, you can substitute beef with chicken, pork, or seafood to make variations of this stew.
Is soft tofu necessary, or can I use firm tofu instead?
Soft tofu is traditionally used in this recipe for its silky texture, but you can use firm tofu if that's what you have on hand.
How spicy is this stew with the addition of gochujang?
Gochujang adds a moderate level of spiciness to the stew, but you can adjust the amount to suit your spice preference.
Can I make this stew vegetarian?
Yes, you can omit the beef and use vegetable broth instead of beef broth to make a delicious vegetarian version of this stew.
How can I store leftovers of this stew?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
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