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Does anyone have a recipe for white soondubu?

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Hi, does anyone have a good recipe for white/non-spicy soondubu? With the thick-ish broth that they serve in restaurants? I'm a wimp so I can't handle any of the spicy recipes online and it seems like they wouldn't have the same thick-ish broth if I just left out the peppers!

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  1. Wow, I just learned something, I had no idea there was such a thing as white soondubu.

    Sorry I have no recipe of my own, I only make the spicy kind with gochujang and gochugaru. I'm no expert by any stretch but it seems like if you found a recipe that uses the gochugaru (pepper powder) you could just leave it out. I don't think the gochugaru pepper flakes themselves thicken the broth, it's probably the soft milky tofu, the emulsified fat and collagen from any meat stock, and possibly any raw eggs stirred in that are doing more of the thickening.

    This recipe has an adjustable heat level although I can't vouch for it as I have never made it.
    http://koreanfood.about.com/od/soupsa...

    If that doesn't taste right, perhaps you could make the soondubu with doenjang (bean paste) instead of gochujang (pepper paste)? Like a doenjang jjigae but with the soft tofu instead of the firmer tofu? I think that's going to end up with the wrong (but still tasty) flavor profile though.
    http://www.maangchi.com/recipe/tofu-s...

    Best of luck in your search!

    1 Reply
    1. re: greymalkin

      Thanks for the links! I'm going to try mixing in an egg while its cooking and see if that helps.

    2. I am pretty sure they use seollangtang broth. If so, here is a recipe. http://www.koreanbapsang.com/2013/02/...

      Be sure to follow the directions to a T. If you dont, you will not get the great milky colored broth.

      Id also add some chopped garlic to the soup as well. Don't know why they omitted that