Shrimp Soondubu
Shrimp Soondubu
Ingredients
For Garnish
- 2 tablespoons scallion greens, chopped
Instructions
- 1
Heat the sesame oil in a medium pot or traditional Korean dolsot over medium heat.
⏱️ 1 min
- 2
Add the chopped scallion whites and diced onion to the pot. Sauté for 2-3 minutes until softened and fragrant.
⏱️ 3 min
- 3
Stir in the Korean red pepper powder and garlic powder (or minced fresh garlic). Stir-fry for 1 minute, mixing well with the aromatics, until a paste forms.
⏱️ 1 min
- 4
Add the soy sauce and fish sauce to the paste, mixing thoroughly to combine.
⏱️ 1 min
- 5
Pour in the water and add the anchovy broth tablet (or Hondashi powder). Stir until the tablet or powder is fully dissolved.
⏱️ 2 min
- 6
Add the diced zucchini and enoki mushrooms to the pot. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 7
Add the shrimp to the simmering broth. Continue to simmer until the shrimp just begin to turn pink, about 2-3 minutes.
⏱️ 3 min
- 8
Carefully add the silken tofu to the pot. Gently break it up into large chunks using a spoon. Avoid over-stirring to maintain the tofu's soft texture.
⏱️ 1 min
- 9
Allow the stew to simmer for another 1-2 minutes, or until the tofu is heated through. Do not boil vigorously after adding the tofu.
⏱️ 2 min
- 10
Remove from heat. Garnish with the chopped scallion greens before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Soondubu
Ingredients
For Garnish
- 2 tablespoons scallion greens, chopped
Instructions
- 1
Heat the sesame oil in a medium pot or traditional Korean dolsot over medium heat.
⏱️ 1 min - 2
Add the chopped scallion whites and diced onion to the pot. Sauté for 2-3 minutes until softened and fragrant.
⏱️ 3 min - 3
Stir in the Korean red pepper powder and garlic powder (or minced fresh garlic). Stir-fry for 1 minute, mixing well with the aromatics, until a paste forms.
⏱️ 1 min - 4
Add the soy sauce and fish sauce to the paste, mixing thoroughly to combine.
⏱️ 1 min - 5
Pour in the water and add the anchovy broth tablet (or Hondashi powder). Stir until the tablet or powder is fully dissolved.
⏱️ 2 min - 6
Add the diced zucchini and enoki mushrooms to the pot. Bring the mixture to a gentle simmer.
⏱️ 3 min - 7
Add the shrimp to the simmering broth. Continue to simmer until the shrimp just begin to turn pink, about 2-3 minutes.
⏱️ 3 min - 8
Carefully add the silken tofu to the pot. Gently break it up into large chunks using a spoon. Avoid over-stirring to maintain the tofu's soft texture.
⏱️ 1 min - 9
Allow the stew to simmer for another 1-2 minutes, or until the tofu is heated through. Do not boil vigorously after adding the tofu.
⏱️ 2 min - 10
Remove from heat. Garnish with the chopped scallion greens before serving immediately.
⏱️ 1 min