How to make Soondubu (Spicy Soft Tofu Stew) 

I'm glad you clarified at the end of the video to freeze it and not just keep the paste in the fridge for months. I'm no FDA expert, but I don't know if the paste would keep in the fridge for that long. Also, instead of freezing a brick of it and chopping it, you could just put dollops of the paste on wax paper, freeze it, and bag them up after.

Maangchi is very well known, but I actually prefer your channel bc I think your breakdown of these recipes is simpler and more personal ^^

Mind blown. Didn't realise it could be this easy. Thanks mate!

Love your channel. I have always watched Maangchi's but I think your receipes and style of editing plus your wicked sense of humour makes your videos just as fun to watch!

Ridiculously easy to make! I was driving a distance to go to the only Korean restaurant in the county, simply for Soondubu. Thanks to your channel, I now make it myself and find it so much better to make homemade! Can’t begin to tell you how many times I’ve made Soondubu. Love it! Thank you! New subscriber.

I made the vegetarian version of your paste and it is a GAME CHANGER! I am so thrilled my soondubu jjigae now tastes like what I get in Korean restaurants. It's one of my favorite dishes, and your paste makes all the difference. And I love how easy it makes it to whip up soondubu jjigae whenever the craving hits me, which is often. Thank you!!!

Hey everybody! We've updated this recipe with a new version. Check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DN3aj6DyCv0.html. In the new version, we reduced the portion size (by 50%) and added slightly more water (1/2 cup) when mixing with the paste. It tastes even better!

All I can say is thank you. I just made this and it was like heaven melting in my mouth. I love that I now have this prepped ready to go! Please make more Korean meal prep dishes so I can fill my freezer!

An easy way to portion the frozen parts: get a cookie sheet and make little balls of 1 or 2 tablespoons of paste. Stick that in the freezer till they're nice and hard. Take'em out, wrap each one in a bit of plastic wrap, dump'em in a ziploc baggie and whenever you're making stew, take out a nice and clean and convenient little paste ball

I just made this tonight for my MIL and husband and they both loved it. Thanks for the clear instructions and awesome recipe!

This recipe is actually amazing! I made this over the winter break and froze it and brought it back to university with me. Perfect for those cold Canadian winters.

Who else is here because of Itaewon Class? 😂😂 EDIT: omg, hi Itaewon Fam! Who’s ready to make soondubu? Haeboja!! 💪🏼

I’m so grateful for how accessible you make this for us! When I eat this delicious food in restaurants I always imagine it to be just so far beyond what I could possibly make, but you really have done such a great job making me feel like I can really do it. I’m excited to try. Thank you so much and you guys really deserve a lot of credit for putting so much effort into breaking this down and bringing it to us all! Keep up the hard work!

Wow! This is one of my fav dishes I never knew it was so easy. Subscribed! Tip: You should buy a silicone ice tray and freeze your paste in cubes so you don't have to bother trying to break it off in the correct amounts you need. Just get a ice cube tray that is a 1 tablespoon size (and still put the whole thing in a ziploc bag so you don't stink up the freezer)

i use this recipe also! :D since i dont eat pork, so I substitute it with mince beef. and it goes well too :)

Just about to sit down to this Soondubu and it smells so gooood. I froze 2Tbsp portions of the sauce in silicone muffin liners and then popped the frozen chunks into a ziplock bag so I could easily retrieve enough for a serving of Soondubu instead of having to cut or break off a chunk :)

Daniel & Katie - This was soooo good *drool*...instead of freezing the entire paste, I put it into an ice cube tray (each slot holds about 1 TB). I subbed the pork for ground sirloin, and instead of water I used anchovy stock. It was mind blowingly good... I'm looking forward to super quick soondubu for the next couple of weekends! Much love to you guys. I love your videos and your energy on video. Keep it coming!

I made the paste this evening and tasted a tiny bit, it's DELICIOUS. The perfect amount of spice and umami, can't wait to grab some tofu tomorrow and make up a pot!

Yoooo, I just discovered your channel and I'm an instant fan! I also just made a batch of that Soondubu paste (I used minced shiitake mushroom instead of the meat) and it was amazing. I put a spoonful of it in my broth for the Korean Steamed Egg and it was so perfect. Thanks!

Fantastic. I love your channel. Still watching, cooking your recipes and returning to your excellent tutorials, all these years later. I love your personality, your style of teaching, your well paced filming and especially the educational 'pro tips'. SOOOOO GOOD. I'm so grateful to you for starting this channel and working so hard on it.

Thats a pretty neat trick to save time. Already did it but i omit the salt and sugar since i prefer to add salt and sugar at the end, adjusting the taste. I also replace the meat with small amount of rendered fat, since i prefer to add fresh meat every batch. Imo the leftover paste could be used to make buldak too with the addition of more gochugaru, rice syrup and gochujang

Made this today for soondubu meal prep and it's good! I cut the salt in half and used low sodium soy sauce (and probably cut that amount by 1/3, I eyeballed it instead of measured) because I was also concerned about the salt content - I cut too much. This method might be okay if you always plan on using premade boxed broth, as that's also pretty high in sodium, but if you're just going to use water, don't cut it this low. To be honest though, I'd rather always undercut salt a bit. I can add more at the table. This was my first time using gochugaru as well so I was scared and cut the amount of that because sometimes Korean food is way too spicy for me. I started at 1/2 a cup but in tasting the paste I thought it might be a little weak since it's supposed to be a strong flavored paste you mix with water, so I went up to 2/3 and that was okay for me. Next batch I'll probably up it to 3/4, but for those who are worried about it being too spicy, you can cut, but I wouldn't go below 1/2 cup. Also, this works pretty well as a Korean-style soup base regardless if you have soft tofu. When I tested it today, I didn't have any soft tofu on hand (I used it up on those premade packets for soondubu with the powdered base and chili oil. I can only get soft tofu at the Asian grocery store and that's a pretty far drive to the other side of town) so I used mushrooms, frozen seafood mix, shirataki noodles and egg to make my soup and it was still good! It's a good idea for what my grandma would call an "icebox cleanup" meal. Edit: in case anyone wants to know how I'm storing mine - I don't have much freezer space to just put them on wax paper and let them freeze so I used press and seal wrap to create little soondubu paste "raviolis," then threw that in a ziploc bag to freeze. I made the recipe as written - used a heaping 1/8 cup measuring cup and got 14 servings out of my batch - good for 2 people with rice and banchan, or one very hungry person by itself.

This was amazing, not only did you show how to cook the tof with things you have at home you also showed us how to eat it and preserve it. Cant wait to give this a try!!

OMG, I made it today, and it tastes just like the one you order from restaurant!!!!!! This has changed my life, never would guess this can be so easy , thank you soooooooooo much for sharing this authentic amazing recipe , now I can enjoy one of my favorite dish just whenever I need it!!!

Thank you for giving me this recipe I just moved from Los Angeles that has so many wonderful Korean markets and restaurants to Denver Colorado which is like a Korean wasteland! And I’ve been dying for Korean food the Asian market here is abysmal as far as Korean food is concerned it’s sad so I’m so happy to find this recipe Thank you thank you thank you big huge gigantic love from Colorado

I like your shows. Your kitchen is a real kitchen, not like a lot of cooking shows where they have super clean and empty and tidy kitchens. Noncooks have those kind of kitchens.

This recipe looks bomb! I like the fact that you don't have to make the kelp 멸치 broth. My boyfriend and I are going to make this today. Thank you so much for your videos.

Wait what... meal prepping with KOREAN FOOD?! I need more videos like these!

Made this today and it was so delicious! Tasted just like the soondubu I've tried at this Korean restaurant that I like. Thanks for sharing this! My husband and I loved it!

I love love love your channel ..you have de mystified the fear of cooking Korean food..you are a great teacher ..I'm learning so much ..thank you

Itaewon Class made me search for this recipe. Thanks!

Need to try this. My paste usually consists of chili flakes and sesame oil only, and I mix it with the meat and vegetables upon frying before adding the premade kelp and anchovy broth. But this recipe seems a lot more convenient.

I love your version of soondubu jiggae!!! I made this today along with the paste and it was POINT ON and my family loves it!!!! Thank you so much for the simplicity of this dish-it was not at all overwhelming.

I visit here because of Itaewon class. I need to find sundubu jigae recipe. This video are very helpfull. Thank you!🥰

I’ve tried eating Soondubu at various Korean Restaurants in Canada, Bali, Indonesia; it’s my second favorite soup after YookGaejang. It seems like a very easy dish to make; thank you for sharing the recipe with us!

Made this last night OH MY GOSH!!! 🙏🏽 I am in love also added Shrimp. Thank you and I froze my paste for future meals.

Omg! That looks sooo yummy! I’m hungry right now! I’ve never tried that before, but it just look so delicious. Thank you for your tips. Subscribed!! 👍🏼

Thank you so much for this recipe! I've been looking for it for a while since I love having it at restaurants

This is my all-time favorite Korean food. Thanks especially for the easy 순두부찌개 sauce recipe as an incentive to cook more often!

1 cup white onion 1/2 cup spring onions 1/2 cup minced pork 1 cup korean chili flakes 1/4 cup salt 3 tablespoon sugar 4 tbsp veg oil + 1 tbsp sesame oil 1/3 cup minced garlic 1/3 cup soy sauce (I recommend doing a few tbsps of salt instead or else it'll be reaaalllyyy salty)

we lived in Seoul and Korean food if our COMFORT FOOD!!! we love eating and cooking Korean food!!! THANK YOU THANK YOU THANK YOU FOR SHOWING DETAILS AD FUN AD EASY WAYS TO ENJOY SUPER GREAT FOOD! LOVE YOUR VIDEOS AND I LOVE MAKING KOREAN FOOD FOR OUR NEW AMERICAN FRIENDS!!!!!!!!!!!!!!!!!!!!

Hey thanks for the recipe! I've been literally craving for this stew for weeks.. You just made my life a bit more satisfying 😂

For not a real spicy person how would you lower the heat a bit? Either way can't wait to try it out

You are a God send. I just recently have been diving into Asian dishes. Been wanting to learn to cook the delicious food but suck at following recipes. Ty

i juat finished watching kdrama itaewon class where in 16 episodes mr. jang will try to eat soft tofu stew. so i searched it in youtube and found your channel. your recipe is easy to follow.. new subscriber here.

Made this last night with firm tofu (all I had in fridge). Made a 1/2 portion of the sundubu paste. Tried to eat this with chopsticks, but gave up because it was slow.....spoon let me eat this amazingly yummy dinner. Loved the complex flavor and the heat. Will make this often!

Honestly this recipe is so fire. I added some dashi stock to the water when I started making the soup.

I think I can do this. I had so many non Korean friends who asked me if I knew how to make this. Finally, the clouds have lifted. Lol, thanks!

this is late but i hope you can do more "meal prep" for korean food because currently i am living in korea alone and i need some good long term/meal preparable foods while im here~~

O M G where has this video been all my life. Now I can have soondubu from the comfort of my own home too. 👏👏👏

I'm all about the meal prep Daniel, so this was a great idea! Thanks!...and I can't wait to try this recipe. Was the sweat from lack of AC and cooking or the stew or both? I love spicy dishes!🌶

I found this in my asian mart a while back and then they ran out and said that the delivery would be there in 2 weeks, so now I am here.

This stuff is my favorite.so much easier than i thought. Cant wait to make my own.. No more 13$ meals everytime i want some

I love this recipe, I just made it and it is so delicious. I halfed the paste recipe and still has a lot. Thanks so much for the recipe!

Just made it yesterday and it was so good ! Thankssssss

I FINALLY did this recipe with my friend last week, it turned out great!! She wanted to learn how to make something simple and quick for when she lives alone in second year, so I showed her this video 👏👏 and now she has a lot left, probably like 10+ more servings of the stuff! (and we halved the recipe here)

I just stumbled upon your videos since I started to try to make Korean food since I find it so delicious. I’m a huge fan of your videos though! You make it seem so simple :D videos relaxing too I find ahah I can’t wait to try this! I love all these! I just love ya 😁 keep them coming!! ❤️

I have made this twice. However, with less oil and salt. This recipe is sooooo easy and delicious!! I have to say this is one of my favourite channels.

This is my new favorite RU-vid. I’m going to make all the things!! Thank you for such simple instructions 🙏

incredible! I just made it and it was super easy to make!! me and my mom were shocked how yummy and simple it was!!! subbed!

I would freeze 2 table spoon portions in ice cube trays. You can transfer them to a ziplock bag when frozen. Thanks for the recipes, much love from Atlanta, Ga USA!!!

I love your videos! Effective delivery. Straightforward yet very pleasing to watch

Thank you so much for this recipe. I have been looking for basic ingredients Koreans use in their soup. Korean soup looks so delicious!

So I made your recipe, Oh Lord! Yummy! I put in clams, shrimp, small squid & a korean squash. And the egg, wow, wow wow! Garnishing the top with green onion & cilantro, this was the perfect meal. Next time, only one tablespoon of the Soondubu Paste, way too hot for this white girl from New Jersey. Thanks for sharing this great recipe.

dude hell yeah

This is one of my favorites! Thanks for the recipie! I am so glad I found uour channel!

You can indent the blocks of the paste before you freeze it so that it breaks apart easier. Kind of like how you do it with garlic.

Literally salivating watching this recipe. Thank you for making this recipe simplified!

Add a few shots of fish sauce and some baby clams...Sooo good!! Thanks for the video!

You are really underrated

Itaewon class brought me here

I tried it out and it's working. Taste good too and there still leftovers paste in the freezer. Thank youu

Thanks for sharing the Soondubu Paste, I will use a chopstick to press lines, around 2 Tabsp each bar and freeze, so it is very easy to break it after frozen. Can't wait to try it.

Thanks so much for this!! I had this for the first time yesterday and I HAVE to make it! Question: In the the written recipe, you say, "Once the water is boiling, add in the mushrooms and seafood (or other meats)." Should the seafood be raw or cooked? Thanks so much :)

Just saw this on your instastoriea, I’m definitely going to make it! Thank you for this wonderful idea on how to make a quick version of my favorite soup!!

Awesome meal prep!! Never thought about meal prepping soon dubu jjiggae! Thank you for the share~ 😄

This is the first thing i learn how to cook, so thanks Daniel !!

The best recipe ever! Thank you!!!!

Woo! I made this today and for the first time ever my mom liked my cooking! Thank you for the yummy recipe!

Thanks for the recipe! If I want to make this less spicy, should I use less of the paste? Or should I reduce the amount of chili powder when making the paste?

Thank you so much for making this without kimchi!!! I just made a vegetarian version of this without cooking the paste. I used gochugaru n gochujang instead. It was still good !!!

This looks so good! You guys really do it the right way. It's hard to find good, legit Korean recipes that aren't overly sweet. 👍👍

I did this one and your grandma's ox tail soup. My kids love them. Thx!

For a vegetarian version can you leave out the pork or use something different? Love the recipe

You condensed my mom’s instructions down to several recognizable steps with actual measurements. Haha.....

HAD to subscribe immediately! I was wondering, would using gochujang paste instead of the flakes be THAT different? I know that the flakes help absorb the moisture from the meat and the onions so I was wondering. Living in a state with little to no asian markets is rough haha

Easiest Sudobu Recipe I’ve found so far. Thanks a lot !!!

I made this with less than a cup of korean red pepper flakes i got on amazon and HOLY **** it was SO SPICY i couldnt eat it after all that prep work😢i heard somewhere it will vary in spice depending on batch, brand, etc. SO START WITH LESS DEAR GOD, lest u want ur stomach cramping and ur throat kicked Also, i used less salt and instead added in fish sauce to taste. It was tasty.

I love your spicy paste and tofu stew! So simple yet super tasty. I will definitely try this recipe out.

Great video. Instructions and explanations are super clear. Thank you.

I recognize this. It’s Baek Jong Won’s recipe!

I just discovered your channel, so happy... Looks very delicious 맛있겠다 I will try it🤗

Love your recipes , always clear with the instruction

Craving for authentic korean food just like on mukbangs, thanks for the recipe, much love from the philippines. 🤗

Look so yummy and nice recipe. I will try to recreate it from your recipe. New friend here. Thanks for sharing

this recipe is incredibly easy to make and also extremely delicious! making the spicy paste made my nose run and eyes water but it was really fun seeing it all come together. i will be making Soondubu all winter! :D

I'm going to make this over the weekend. We want to try it coz of itaewon class.

Looks amazing! I love Korean cuisine so I'll eventually (I'm keto right now) definitely be making this. Thanks!!

yay for meal prep! When I work from home I do some prepping, but it's kinda hard with korean food

Instead of water I made stock by boiling dried anchovy and dried kelp. Delicious! But when I cooked the paste, the whole living room turned into a spicy chamber.