Soondubu (Korean Tofu Stew)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Korean tofu stew with pork belly, kimchi, and soft tofu in a spicy broth. Traditionally served with steamed rice, this comforting, flavorful dish comes together fast and is deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 dried anchovies (heads and guts removed)
- 5 ounces radish (peeled and sliced)
- 1 dried kelp
- 4 cups water
- 1 tablespoon vegetable oil
- 1/4 cup chopped onion
- 2 cloves garlic (minced)
- 1 stalk green onion (chopped)
- 2 tablespoons Gochugaru (Korean hot pepper flakes)
- 1/2 cup pork belly slices (cut into small pieces)
- 1/2 cup kimchi (chopped)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 package soft tofu
- 1 egg
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2107mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 232mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.